These pretty pink meringue kisses (Addicted to Dates) are made with aquafaba, a vegan meringue that’s made by whizzing up the brine water from canned chickpeas. You can enjoy them with a cup of tea, or use them to top desserts and cakes. They are coloured with beetroot powder.
This chef is author of the fabulous book No-Bake Vegan Desserts. A trained classical chef, recipes in the book include Creamy Pistachio Tart, Cherry Bomb Cheezecake, Cardamom, Vanilla & Clementine Crème Brûlée, Banoffee Cupcakes and Salted Caramel Donuts.