INGREDIENTS
2 pinches
Chilli, hot
1 handful
Pomegranate seeds
1 tsp
Vinegar or lemon juice
20 g
1 heaped tsbp white caster sugar, heaped
1 tbsp
Chocolate shavings
1 handful
Pistachios
1
generous splash Plant milk
1 cup
aquafaba (from 400g / 14 oz can of low-sodium chickpeas or home cooked chickpeas)
140 g
Dark (70% cacao) vegan chocolate