Ethiopian Injera-Crusted Chocolate Mousse with Tahini Caramel

Ingredients

• 1/4 piece injera (ethiopian flatbread), torn into shards, or substitute thin crepe
• 1/2 cup aquafaba (chickpea liquid), reserved from canned chickpeas
• 2 ounces dark chocolate (70% cacao), chopped
• 2 tablespoons unsweetened almond milk, warmed
• 2 tablespoons tahini, raw or roasted
• 2 tablespoons maple syrup, divided
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon sea salt
• 1/8 teaspoon ground cardamom, ethiopian spice note
• 1 tablespoon sunflower seeds, toasted
• 1/2 teaspoon coconut oil, for crisping injera

Instructions

1. 1

   Heat coconut oil in a small skillet over medium-high heat. Tear injera into bite-sized shards and toast for 2-3 minutes until crispy, stirring occasionally. Set aside on paper towel.

2. 2

   Whisk aquafaba with cream of tartar in a clean bowl with an electric mixer for 10-12 minutes until stiff peaks form and mixture is glossy.