@mariaubergine let me know how it goes! 🤗

Anyone know where my saved/liked articles go? I can't find them

Hi @haileysmith They’ve been removed temporarily in lieu of collections but our team will be restoring it in a future update! 😊

Mmmh mouth watering my kidz will love this

No Agar Agar need it? 🤩Hope it works for me, every time I try to cook something with acquafaba it’s just a disaster cuz I never know how much time I need to whip it 😑

@lacatface no need for agar agar in this! 😊 I know right, whipping by hand takes longer, sometimes I just go around the house asking my family to take turns 😅

Do you have leftover water/brine (also known as aquafaba) from your can of chickpeas? Perfect! Use it to create this delightfully soft chocolate mousse!

![Vegan aquafaba mousse](https://res.cloudinary.com/abillionveg/image/upload/c_scale,w_700/v1594103532/sb1vtovlnu61p2r3nn4x.jpg)

Do you have leftover water/brine (also known as aquafaba) from your can of chickpeas? Perfect! Use it to create this delightfully soft chocolate mousse!

#### Makes: 2 servings
#### Active time: 30 mins
#### Refrigeration time: 6 hours 

#### *Ingredients*
- 5g (1 tsp) brown sugar
- 60g (1/2 cup) aquafaba, cold from the fridge
- 40g (1/8 cup) dark chocolate (at least 70%)
- 30g (1/4 cup) plant-based mylk of choice at room temperature

#### *Directions*

1. Place the brown sugar and the aquafaba into a mixing bowl and whip them together till it becomes foamy with stiff peaks (may take awhile with hand).

2. Melt the chocolate using the microwave or in a bowl over a saucepan with boiling water. Stir the pieces until they melt and reach pourable consistency.

3. Add a third of your whipped aquafaba into the bowl of melted chocolate while it's warm. Whisk it into a sauce consistency.

4. Add the plant-based mylk and whisk again to thin the sauce down.

5. Add another third of the whipped aquafaba. Gently fold them together.

6. Add the last portion of whipped aquafaba to finish up. 

7. Pour into serving glasses and refrigerate for 6 hours or overnight for better results. Enjoy!

![Vegan aquafaba mousse](https://res.cloudinary.com/abillionveg/image/upload/c_scale,w_700/v1594093189/shsdjbzqxlizr0jo4wze.jpg)

![Vegan aquafaba mousse](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/sb1vtovlnu61p2r3nn4x/1594103532.jpg/w=700)

Do you have leftover water/brine (also known as aquafaba) from your can of chickpeas? Perfect! Use it to create this delightfully soft chocolate mousse!

#### Makes: 2 servings
#### Active time: 30 mins
#### Refrigeration time: 6 hours 

#### *Ingredients*
- 5g (1 tsp) brown sugar
- 60g (1/2 cup) aquafaba, cold from the fridge
- 40g (1/8 cup) dark chocolate (at least 70%)
- 30g (1/4 cup) plant-based mylk of choice at room temperature

#### *Directions*

1. Place the brown sugar and the aquafaba into a mixing bowl and whip them together till it becomes foamy with stiff peaks (may take awhile with hand).

2. Melt the chocolate using the microwave or in a bowl over a saucepan with boiling water. Stir the pieces until they melt and reach pourable consistency.

3. Add a third of your whipped aquafaba into the bowl of melted chocolate while it's warm. Whisk it into a sauce consistency.

4. Add the plant-based mylk and whisk again to thin the sauce down.

5. Add another third of the whipped aquafaba. Gently fold them together.

6. Add the last portion of whipped aquafaba to finish up. 

7. Pour into serving glasses and refrigerate for 6 hours or overnight for better results. Enjoy!

![Vegan aquafaba mousse](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/shsdjbzqxlizr0jo4wze/1594093189.jpg/w=700)

Vegan Aquafaba Chocolate Mousse Recipe

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Thanks for the recipe! Been needing to find more way to incorporate legumes to my diet!

Omg this looks amazing. Chickpeas are so tasty @patwaririshab

Made these today however I think the prep time of 10 minutes needs adjusting. Took me about 25 minutes to peel the chickpeas, not sure if there’s a quicker method? Also baked as per instructions and they weren’t ‘extra crunchy’ which was a little disappointing. Tasted good though!

Easiest way to peel them is to grab a hand full and gently rub them in your hands the skins just fall off then just pick them out easy takes me. About 5 mins

@camthenutz what a lifehack! Thanks for sharing 😊

@elliot1991 Hi! Thanks for trying the recipe and letting us know! 😊 We have updated the prep time to 25 mins.

@simhazel sorry don't pick them out put them on your baking tray then when there done you can just pick the chic peas out and avoid the skin but I have found that if I leave the skin on thay are more crispy becos the skin it self turns crispy

Healthy snacks don't have to be boring! Check out the tip to make your chickpeas extra crispy.

![crispy chickpeas](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/q0ewhvnnpktjxdnhyjsf/1596683164.jpg/w=700)
#### It's snack time!

#### Try this simple protein-packed roasted chickpeas. It's super simple and will leave you craving more!
#### [Click here to view the video of this recipe on our YouTube channel](https://youtu.be/gw695LzurIA).


#### Makes: 2 servings
#### Cooking time: 10 mins
#### Prep time: 25 mins

#### *Ingredients*
- A can of Chickpeas, drained, rinsed and peeled
- 1 tbsp of Coconut Oil
- Salt
- Pepper
- Cumin
- Paprika
- Other condiments that you like

#### *Directions*
1. Drain the can of chickpeas (save the aquafaba for other recipes)
2. Dry with a clean kitchen towel
3. Peel the skins off, the pain will be worth it, it makes it extra crunchy!
4. Add 1 tbsp of Coconut Oil (for higher smoke points), ½ tsp Salt, Pepper, Cumin and Paprika to the bowl of chickpeas
5. Spread the chickpeas on a baking sheet, roast for 10 mins
- Optional: Shake the pan halfway through so it won't stick
6. Turn the oven off, open the door a few inches to let it cool.
7. Once cooled, they are now ready to serve as a snack or side


Extra Crunchy Roasted Chickpeas

Omg whoa!!!! Cook for me next time 👩‍🍳

@elliott96 more reasons to have oyster mushrooms!

Mmmmmm let’s make these next weekend 😍😍

Craving a crunchy, savory treat? This vegan buttermilk chicken could be just the thing to satisfy your cravings! 

![Vegan Buttermilk Fried Chicken](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/rx6ydug9abwgbplonyt9/1588231855.jpg/w=700)

#### My boyfriend loves fried chicken and I love a good snack. So, I thought it would be fun to cook together in between watching our movies on a weekend. We nailed the crunch and the flavor was reminiscent of the buttermilk chicken I used to have, all thanks to cashew yoghurt and cashew milk! 

- Serving: 1-2 
- Preparation time: 3 hours 20 min
- Cooking time: 10-15 min

### **Ingredients**

#### *The Marinade*
- 100ml of Cashew Yoghurt (I used [Nush](https://www.abillionveg.com/reviews/5e380b06debb6500200a4018))
- 200ml Cashew Milk (I used [Rude Health](https://www.abillionveg.com/reviews/5e40d07ab1f86200204ee5e8))
- 1.5 tbsp of Lemon Juice
- 1 tsp of Salt

#### *The Batter*
- 150g of Plain Flour
- 1/4 tsp Black Pepper
- 1/2 tsp Cayenne Powder
- 1/2 tsp Paprika
- 1/2 tsp of Garlic Powder

#### *The “Chicken”*
- 400-500g Oyster Mushrooms, or 4 medium to large pieces of King Oyster Mushrooms
- Vegetable Oil (or your choice for frying)


![Vegan Fried Chicken](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/chwcix5nbzrfmcxcoth5/1588231863.jpg/w=700)

### **Method**
#### 1. Assemble marinade into a bowl, whisk well and place in the fridge to chill for 5-10 mins.

#### 2. Cut the King Oyster Mushrooms into four strips from the bottom. Ensure that they're cut into considerable pieces for the seasoning to stick well to your "chicken".

#### 3. Place the Oyster Mushrooms/King Oyster Mushrooms in a bowl with the buttermilk marinade. Ensure that the mushrooms are well-marinated.

#### 4. Cover and refrigerate for 3 hours for the mushrooms to soak in the marinade. In the meantime, assemble the batter. This is also a perfect time to prepare another dish or just watch a movie!

#### 5. After 3 hours, place each mushroom in the batter and toss well until it’s well coated.

#### 6. Heat up a deep pan with vegetable oil-filled halfway on low heat. When the oil starts bubbling, transfer mushroom pieces a few at a time to fry.

#### 7. When frying, use tongs to flip periodically, ensure it's fried to golden brown and/or until the pieces float.

#### 8. Remove from oil and put it over a cooling rack over a tray to remove any excess oil.

#### 9. Pair it with your favorite condiments like [Follow Your Heart’s Veganaise](https://www.abillionveg.com/products/5d31cbc140e1b3000496094d)!



Vegan Buttermilk Fried Chicken Recipe

This healthy Ferrero Rocher alternative is a vegan treat you need to try!

![Raw Vegan Ferrero Rocher-style Bonbons](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/sljrwgclhetti1epojyr/1627972935.png/w=700)
Photo: [@flouredfingers_ ](https://www.instagram.com/flouredfingers_/?hl=en)

#### **Raw Vegan Ferrero Rocher-style Bonbons by Yuliya Mihaylova**

#### One of my favorite chocolates in the past were Ferrero Rochers, but since they are not vegan, or particularly good for your health, I decided to make my own, healthier version.

#### They are not an exact copy of the original, just inspired by them—these are raw, quick to make and extremely delicious.

*   Makes: Approximately 20-24 bonbons
*   Prep Time: 30 mins
*   Freezer-Friendly: Yes

#### **Ingredients:**

*   270g pitted dates
*   140g coconut shreds
*   2 tbsp unsweetened cocoa powder
*   A small pinch of salt
*   50g baked hazelnuts
*   50g baked macadamia nuts
*   60g vegan dark chocolate (60-70%)

#### **Method**
#### I made two kinds of bonbons—one with hazelnuts and another batch with macadamia nuts in the middle.
#### Macadamia nuts are generally more costly, so if you’re looking for a more budget-friendly option, you can always make these with hazelnuts—both options are just as tasty.
#### Pit all the dates and soak them in warm water for 10 minutes to soften them. 
#### Melt 50-60 grams of dark chocolate using the double boiler method or in the microwave with 15-20 seconds intervals, until it's fully melted and there are no lumps. Be careful not to burn the chocolate.
#### Dip each hazelnut or macadamia nut in the melted chocolate, ensuring that it’s well covered, then transfer it onto a clean plate. Continue until all nuts are well-coated, then place the plate in the fridge for 10-15 minutes or until the chocolate sets completely.
#### Meanwhile, in a blender, put the coconut shreds, cocoa powder and the salt and pulse 1-2 times to combine the ingredients. Drain the water from the dates and place them in the same blender. Pulse for at least 10-15 seconds, just until the dates have been well-combined with the other ingredients. Be sure not to over-blend this as it can lose it’s texture easily.
#### Depending on how well you drained the dates, the mixture might be too dry or too wet. If it's too dry, add 2-3 more soaked dates. If it’s too wet - add some more coconut shreds. You have achieved the right consistency with the mixture when you are able to form small balls from the mixture without it sticking to your hands.
#### In order to have evenly-sized date balls, I used a 1 tbsp measuring spoon to scoop up the mixture. Once you measure out the mixture evenly, put the chocolate covered nut from earlier in the center and form the mixture into a ball using your hands. Continue until you run out of date mixture.
#### Decorate them however you like—I sprinkled over the macadamia ones with some extra cocoa powder and put some extra melted chocolate on top of the hazelnut ones.
#### Put them in the fridge for at least half an hour and then enjoy!

[![Yuliya Mihaylova](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/czjrunycv4hq7wr0izts/1627974235.png/w=700)](https://www.flouredfingers.com/)

Vegan Aquafaba Chocolate Mousse Recipe

Makes: 2 servings

Active time: 30 mins

Refrigeration time: 6 hours

Ingredients

Directions

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