Ok, I’m not positive it’s vegan because I didn’t double check the chocolate I used, but it was 70%, so I think so.

I made vegan mayo today (check it out at serious eats), which was delicious, but I ended up with a ton of extra aquafaba. What to do with it?

With only two very minor tweaks, I did Vanilla Crunch’s recipe so I’m not even going to replicate here.

Only substitution was sugar instead of coconut nectar but only because I didn’t have it and a bit of vanilla extract.