It is so exciting when you can use something that you would usually discard entirely and turn it into the most delicious dessert! For so long, vegans or those with an allergy or intolerance to dairy have missed out on meringues, mousse and other delicious concoctions made with egg whites. This incredible discovery means that this is no longer a problem, a new egg white replacement is here!
As a food teacher, I tend to learn about new ingredients being used within the realms of molecular gastronomy, although being a busy mum, domestic goddess (not!), teacher, nutritionist etc. means I do not always have time to try everything out. However, the absolute ease and use of a waste product appealed.
We owe this amazing discovery, which grossed my eldest daughter out slightly – although she loved the end product – to an American gentleman named Goose Wohlt, who last year posted his invention of aquafaba (latin for ‘water’ and ‘bean’) on ‘facebook’. He had investigated the use of bean water from molecular experiments by Joel Roessel before creating his own egg white replacement from chickpea brine. It is early days as to how this works exactly, although further research is sure to follow.
The original recipes all include sugar, and of course, me being me, I had to experiment with alternatives. I have made two flavours so far, but really the sky is the limit with this. There are further suggestions for you to try below and I really hope you are inspired to do so, whether dairy free or not.
I made the vegan chocolate mousse as a Saturday night family dessert and it was polished off in a flash! These recipes are so low in fat and sugar that they are a perfect weekend treat. Enjoy x
Here is a link to a video to help you in whisking the liquid (I did find this process quicker than stated in the video with a double whisk):
Vegan chocolate mousse
- 100g chickpea water (drained from 380/400g chickpeas)
- 1-2 tbsp stevia/erythritol/natvia or another alternative to sugar
- 1/2 tsp of vanilla extract
- 85g dairy free dark chocolate melted (I used Kinnerton Luxury Dark Chocolate, nut, gluten and dairy free)
Once you have whisked the aquafaba to a fluffy and thick consistency gently fold in the rest of the ingredients and pour into 4 dessert cups or freezer safe glasses. Serve and enjoy after 2 hours.
options: add 1/2 tsp of peppermint, orange oil or orange zest
Vegan berry delight
- 200g chickpea water (whisk until thick and fluffy – see video above)
- 4 tbsp of berries (pureed in a blender with juice of 1 lemon)
- 2-4 tbsp of natvia or sugar alternative (add to taste)
Gently fold the pureed berries and sweet additions into the fluffy aquafaba, pour into a tub/individual cups and freeze for 2-3 hours and enjoy.
Note: I found that this was perfect between 2 to 3 hours, however when making the berry flavour I froze into the following day and although it was still okay to consume, it was not as good and hardened slightly powdery as it softened – this could possibly due to sugar replacement and may be helped by adding in cream of tartar.
We all love sweet foods and enjoy them, particularly when we find healthy versions, however, I feel that for so many reasons it is important to use these sugar substitutes as occasional treats. Enjoying these products as weekly treats and having a variety of nutritious foods available during the week teaches our children a normal healthy way of eating for life. If you fancy something sweet during the week, fruit is amazing, a little natural yoghurt with berries and cinnamon or frozen banana with cacao blended are naturally delicious daily foods.
Lots of love and health,