serves 2

20 minutes


chickpea whip

  • 400g can of chickpeas
  • 1/4 tsp cream of tartar
  • 100g caster sugar


  • 4 heaped tsp chickpea whip
  • 2 heaped tsp Sweet Freedom Choc Shot
  • crushed hazelnuts
  • cacao nibs (optional)


  1. Drain the chickpeas into a bowl to preserve the liquid and store the chickpeas away for another recipe.
  2. Add the cream of tartar.
  3. Whisk together until the mixture forms soft peaks.
  4. Once at a soft peak, add the caster sugar, one spoon at a time, whisking in between, to create a thick and glossy mixture.
  5. Keep whisking until your mixture is at a hard peak (this is when you can tip the bowl and the mixture stays put).
  6. Place 4 heaped teaspoons of the mixture into a small bowl with your Sweet Freedom Choc Shot.
  7. Carefully fold the mixtures together. Do not whisk or stir as you want the mixture to remain light and airy.
  8. Once the mixture is combined, divide and spoon into glasses.
  9. Decorate with hazelnuts and cacao nibs (optional) and leave in the fridge for 4 hours to set. 


Thank you Amanda Bootes for a delicious recipe.

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