6 ounces dark chocolate (make sure it's dairy-free for vegan diets), chopped
1 cup aquafaba, at room temperature
1/8 teaspoon cream of tartar
1 tablespoon coconut sugar
Seeds from 1 vanilla bean pod
Raspberries, for garnish
Place chocolate in a heatproof bowl set over a pan of simmering water and cook, stirring occasionally, until melted. Remove bowl from heat and let chocolate cool.
In the bowl of a stand mixer with the whisk attachment, combine aquafaba and cream of tartar. Beat until soft peaks form, 5 to 15 minutes. Add coconut sugar and vanilla bean seeds and continue whipping for 1 minute longer.
Drizzle chocolate into meringue and gently fold it in with a spatula. Fold until chocolate and meringue are completely combined.
Pour into glasses and chill for at least 4 hours. Just before serving, garnish with raspberries.
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