Ingredients
1/3 cup boiling water3/4 cup dried mission figs, stemmed and halved lengthwise1 cup dairy-free dark chocolate chips2 medium ripe avocados, peeled and pitted1/3 cup baking cocoa2 tablespoons unsweetened almond milk1 tablespoon maple syrup1 teaspoon vanilla extract1/8 teaspoon sea salt1 can (15 ounces) garbanzo beans or chickpeas, undrained1/4 teaspoon cream of tartar Fresh raspberries, optional
Preparation
Pour boiling water over figs in a small bowl; let stand 45 minutes. In a microwave, melt chocolate chips; stir until smooth. Cool to room temperature. Place figs and liquid in a food processor. Pulse until a paste forms. Add avocados, cooled chocolate, cocoa, almond milk, syrup, vanilla and sea salt; pulse until pureed. Transfer to a large bowl.
To make aquafaba, drain garbanzo beans, reserving liquid (save beans for another use). Add drained liquid and cream of tartar to bowl of a stand mixer. Beat on high speed until stiff peaks form, 2-3 minutes. Gently fold aquafaba into fig mixture. Spoon into dessert dishes. Refrigerate at least 2 hours or overnight before serving. If desired, serve with fresh raspberries.
