• Vegan Meringues:
  • 100ml chilled aquafaba
  • ½ tsp cream of tartar
  • 100g caster sugar
  • Fudgy Brownies:
  • 400g tin of chickpeas, drained and rinsed
  • 2 eggs
  • 1 tsp instant coffee
  • 2 tbsp whole milk
  • 40g cocoa powder
  • 135g light brown sugar
  • 2 tbsp baking powder
  • 100g dark chocolate chips
  • Icing sugar, for dusting
  • Baking beans:
  • Dried chickpeas
  • Flour:
  • Dried chickpeas


  1. Meringues: Pre-heat your oven to 100 C. Place the aquafaba in a stand mixer with the whisk attachment added and whisk until it becomes frothy.
  2. Add the cream of tartar and whisk for at least 10 mins until thick peaks begin to form. Add the caster sugar, one tablespoon at a time, until it is glossy and thick – this may take anywhere up to 20 minutes but it is vital the mixture is as stiff as possible, so be patient and keep whipping.
  3. Secure the baking sheet on the tray with a dot of meringue under each corner, then spoon over the meringue and shape it into a circle using a spatula.
  4. The meringue will spread quite a lot in the oven so leave enough space around it on the baking tray to allow it to spread. Place in the oven and cook for 3 hours, then turn off the heat and leave to cool completely in the oven for at least 6 hours, ideally overnight. Transfer to an airtight container until needed.
  5. To dress the meringue carefully spoon over some coconut yoghurt then add chunks of mango, the pulp of 2 passion fruit, some desiccated coconut and a dusting of icing sugar.
  6. Brownies: Grease and line a 9 x 9 inch brownie tin and pre-heat the oven to 180 C. In a food processor blend together the chickpeas, eggs, coffee and milk until smooth. Add the dry ingredients and blend again until incorporated.
  7. Pour the batter into the prepared tin and sprinkle over the chocolate chips. Stir to combine and then place into the pre-heated oven for 20 mins. To serve, cut into squares and dust with icing sugar.
  8. Baking beans: To use dried chickpeas as baking beans, simply line a tin with pastry. Scrunch up some baking paper so that you can get it right into the corners and line the pastry case with the paper. Pour in enough Dried chickpeas to cover the base of the pastry case and bake in a pre-heated oven until golden and crisp.
  9. You can save the dried chickpeas to re-use every time you need baking beans to blind bake a pastry case.
  10. Flour: To use dried chickpeas to make chickpea (gram) flour, simply place 100g dried chickpeas in a blender and blend on high until the chickpeas have turned into flour. Use immediately or store in an airtight container until needed.