The strained chickpea water has become quite popular in the vegan movement because it makes the perfect egg replacement and can be whipped up into a stiff foam just like egg whites.
This bean water is also called ‘aquafaba’, meaning the water in which beans/chickpeas are soaked in. You can find it in cans/jars of chickpeas but you can also make it yourself by soaking and boiling dried chickpeas. Simply keep the water afterwards.
Obviously this recipe isn’t raw but you can still make a raw version of it by omitting the chickpea whip. Even though it’ll be more like a persimmon pudding in that case.
I made this delicious treat for my family and my dad absolutely loved it!
- 2-4 persimmons (gooey & ripe)
- 2 tbsp of carob or cacao powder
- 1/2 – 1 cup of chickpea water (from canned chickpeas)
- Whip up the chickpea water until stiff.
- Blend up persimmons and carob powder until creamy and gently fold in the chickpea cream.
- Fill the mousse into serving jars and enjoy.