Mini Vegan Pavlovas Recipe

The great Aussie Pavlova with a vegan twist!



Serves 12

  • 1 400ml can of chickpeas, chilled and liquid drained

  • 1⁄2 cup monkfruit extract

  • 1 tbsp cornflour

  • 1 400ml can coconut cream, chilled overnight

  • 1⁄2 cup monkfruit powdered sweetener

  • 1 tsp vanilla extract

  • 1 punnet blueberries

  • 1 punnet raspberries

  • 1 punnet strawberries, hulled and quartered

  • Passionfruit pulp to drizzle

  • Toasted coconut to decorate



  1. Preheat the oven to 150c and line a large baking tray with baking paper and set aside.

  2. Take the drained liquid from the chilled chickpeas (aquafaba) and place in a stand mixer and whip until soft peaks form.

  3. Add monkfruit extract, one tbsp at a time until dissolved.

  4. Add the cornflour in and whisk until combined.

  5. Dollop 12 rounds of the meringue mixture onto the baking tray and bake in the oven for around an hour or until the pavlovas are crisp and firm. Turn off the oven and let the meringues sit for a few hours.

  6. Once cooled, remove the coconut cream from the fridge and remove the liquid before placing the cream into the stand mixer.

  7. Whisk on high until stiff peaks form, then reduce to low speed slowly ading the monkfruit powdered sweetener and vanilla extract.

  8. Top the pavolovas with the coconut cream, berries, passionfruit pulp and decorate with toasted coconut.


For more of Faye James' recipes, visit her website here, and follow @fayecelinejames and @regul8health on Instagram.