frozen yoghurt plant-based

Frozen Yoghurt Choc-Top


  • 1/2 cup of chickpea water ( this is the liquid drained from a can of chickpeas)

  • 1/8 tsp cream of tartar

  • 1 tub of HapiSoy Natural plant-based yoghurt

  • 1/2 tsp of vanilla extract

  • 2 Tbsp of sugar

  • vegan waffle cones

Chocolate Topping

  • 80g coconut oil

  • 60g cacao butter (chopped)

  • 2 Tbsp maple syrup

  • 50g cacao powder


  1. Put the chickpea water and cream of tartar into a large bowl.

  2. Beat mixture with a hand mixer on high for 5-6 minutes until stiff peaks form.  This will form approximately 3 cups of whipped "cream".

  3. Stir in the yoghurt.  Combine the sugar and vanilla extract into the yoghurt mixture.  Continue beating with the hand mixer for another 2-3 minutes.

  4. Pour mixture into a container.  Cover and place in freezer for 1-2 nights for a frozen yoghurt.  (Frozen yoghurt will keep in the freezer for up to 2 months)

  5. To make the the chocolate coating, place coconut oil and cacao butter in a medium heatproof bowl over a saucepan of boiling water.  Whisk until combined.  Then mix in the maple syrup.  Finally whisk in the cacao powder until combined and smooth. 

  6. Wait for chocolate coating to cool before coating the frozen yoghurt.