Directions
1. Drain the liquid from a can of salt free chickpeas into a mixing bowl. You can also use cannellini beans.
2. Use a mixer and beat the liquid (aquafaba) until starts to get foamy.
3. Add the cream of tartar and continue to mix on high speed for 5 minutes until it becomes very fluffy and forms stiff peaks.
4. Add vanilla and continue to beat for another 2 minutes.
5. Slowly add the Iron Vegan Chocolate Protein Powder while continuing to mix on high speed for 2 minutes until everything is all mixed in and the mixture gets very fluffy. Turn off the mixer.
6. Meanwhile mix the melted coconut oil, cashew milk, maple syrup and cocoa powder until very smooth.
7. Pour the chocolate mixture into the aquafaba mixture.
8. Using a rubber spatula fold in until everything gets incorporated.
9. Pour into mason jars and refrigerate.
