Ah, whipped cream ! It's such a simple recipe , but oh so delicious! A sweet treat that complements a bowl of fresh fruit in the summer as well as a delicious homemade hot chocolate in the winter. However, the fat and calories can quickly add up!
So, we're offering you two healthier alternatives, both plant-based: one made from coconut and the other from chickpeas... but rest assured, they don't really taste like chickpeas! These are both excellent alternatives to classic whipped cream. They're dairy-free, which might appeal to those with a sweet tooth who are lactose intolerant!
It's very easy to make, no more complicated than traditional whipped cream!
COCONUT MILK WHIPPED CREAM
Ingredients
- 1 can of coconut milk
- 1 tbsp (15 ml) maple syrup
- 2 tsp (10 ml) vanilla extract
Preparation
1. Refrigerate the can of coconut milk overnight to allow the fat to separate from the liquid.
2. Turn the can upside down to make it easier to remove the liquid. Store it in an airtight container for your smoothies; we'll only need the coconut fat for this recipe.
3. Place all the solid part in a bowl previously chilled in the freezer, then whisk for a few minutes at low speed with an electric mixer.
4. Add the vanilla and maple syrup and whisk again. Serve immediately.
WHIPPED CHICKPEA CREAM (AQUAFABA)
Ingredients
- 1 can of canned chickpeas
- 2 tsp (10 ml) vanilla extract
- 2 tbsp (30 ml) maple syrup
Preparation
1. Using a sieve, separate the chickpeas from the canning liquid. Place the chickpeas in an airtight container for another recipe and pour the liquid into a bowl.
2. Beat the chickpea juice until the texture thickens. Add the vanilla and maple syrup. Continue mixing until stiff peaks form, about 10 minutes. Serve immediately.
Some ideas for using leftover chickpeas: quinoa, chickpea, fennel and carrot salad
Serve whipped cream over homemade hot chocolate , a bowl of fresh fruit, or a pavlova for a more festive dessert!
