INGREDENTS
6 tbsp. unsweetened cocoa
6 tbsp. vegan margarine
1/2 cup organic coconut sugar (divided)
1/4 cup honey or agave syrup
pinch of salt (if chickpea liquid isn’t already salted)
1/2 cup aquafaba sprinkled with 1/2 tsp. cream of tartar
1/2 cup flour sifted together with 1/2 tsp. baking powder
1 tsp. vanilla extract
1/2 cup chopped walnuts
1/4 cup dark miniature chocolate chips
PROCEDURE
1. Melt the margarine together with the cocoa over low heat. Remove from flame.
2. Mix in half (1/4 cup) of the coconut sugar and all the honey until well blended and dissolved. Set aside.
3. Now beat the aquafaba until fluffy. Beat in the remaining coconut sugar a tbsp. at a time until a.f. is firm.
4. Test firmness by turning bowl upside down. If firm enough the mixture won’t slide down.
5. Mix in about half of the flour mixture into the cocoa mixture. Fold in about 1/2 cup fluffy aquafaba mixture.
6. If mixture is too stiff you can add a couple of tbsp. of warm water or almond milk. Mix in the vanilla.
7. Now mix in the rest of the flour mixture. Pour this batter into the rest of the fluffy aquafaba.
8. Don’t mix now but fold the two mixtures together using an over/under motion, carefully scraping the sides.
9. When mixture is well blended fold in the chocolate chips and walnuts. Pour into a wax paper lined 8X8 inch pan.
BAKE: in a preheated 350F (180C) oven for 25-30 minutes or until the center is firm when pressed with a finger.
Turn off heat and leave pan in the oven and additional 10 minutes. Remove and cool 20-30 minutes. Lift out with the wax paper and cool on a cooling rack. When cold, cut into squares and decorate with walnuts if desired.