In celebration of Halloween and Día de los Muertos, Chef Andrew made chocolate chip cookies with a spooky twist! They used two special ingredients in our cookie dough – chickpeas and sunflower butter, which they put into a blender as the base of our dough before mixing in the rest of the ingredients. Once scooped into the trays, the students topped it off with chocolate chips or other Halloween candies they’ve received. While it was baking, the class used the reserved chickpea liquid (aquafaba) to whip into a meringue. The students folded half of the meringue into the melted chocolate to make a chocolate mousse as well! Once the cookies cooled, the insides turn green as a result from the interaction of chlorophyll inside the sunflower butter with baking soda. Everyone loved all these treats and were surprised when they learned it was all vegan too!

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