Coffee Cream & Cookie Individual Vegan Desserts with Aquafaba Meringue

veganfoodie.kitchen

Tessniko

subheading: For the cookie base:

1+½ Cup All-purpose flour

⅓ Cup Organic Cane Sugar

½ Tsp. Ground Cinnamon

2 Tsp. Pure vanilla extract

¼ Cup Mild olive oil (or grapeseed oil)

3 Tbsp. Maple syrup

1 to 4 Tbsp. Warm water

subheading: For the meringue:

1 Cup Chilled aquafaba (or liquid of about 1 can of chickpea)

½ Tsp. Cream of Tartar

¾ Cup Organic Cane Sugar, lightly ground in spice grinder

2 Tsp. Coffee extract (or other flavor of choice)

subheading: For chocolate coating:

6.5 Oz 70% dark chocolate, chopped (about 2 bars)

1 Tsp. olive oil

Directions at veganfoodie.kitchen

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