1/2cupaquafaba liquidliquid found in canned chickpeas
Instructions
Preheat oven to 350 F and line baking sheet with parchment paper.
Mix quinoa and cinnamon together and spread out on lined baking tray; bake in preheated oven for 10 to 12 minutes, then set aside.
To melt chocolate, place coarsely chopped dark chocolate in top of double boiler over hot, not boiling, water. Melt chocolate, stirring until smooth. Remove top of double boiler from simmering water. Once smooth and melted, add cayenne powder and mix through, tasting for your desired level of spice. Set aside and let cool.
In clean mixing bowl, add drained aquafaba liquid. With electric mixer, whisk liquid on high speed until it forms stiff white peaks, approximately 5 minutes.
Once chocolate is cooled thoroughly, to avoid graininess, slowly incorporate whipped aquafaba into chocolate, one spoonful at a time, gently folding to combine. Once half the whipped aquafaba is added, combine chocolate mixture with remaining aquafaba. Once combined, divide into 2 to 4 serving containers or jars, and refrigerate for a minimum of 1 hour. Top with churro crumble before serving.
Recipe Notes
Per serving (if serving 4): 110 calories; 3 g protein; 5 g fat (3 g sat. fat); 17 g carbohydrates (8 g sugars, 1 g fiber); 1 mg sodium