Method (base and swirl)

1. Pour the chickpea brine (aquafaba) into a small saucepan and place onto the hob, over low / medium heat. Allow to reduce to half of the original mixture. Check if you have the right amount by pouring it into a bowl over some scales, you want 55g of reduced aquafaba. Once ready, remove from the heat and set aside to cool slightly.
2. Add 100g of the sugar and all the water into a small saucepan, place onto the hob over medium heat and allow it to simmer/boil. You want the mixture to come up to 116°C (240°F). This will take around 10 minutes. Use a kitchen thermometer to get an accurate reading.
3. In the meantime, pour the reduced aquafaba into a clean bowl and add in the cream of tartar. Whisk on high for 5-8 minutes until soft peaks form. I use a stand mixer with balloon whisk attachment but an electric hand whisk works great too.
4. Add in the remaining 40g of sugar, continuing to whisk. After a few minutes, it should turn thick and glossy.
5. When the sugar syrup has reached it’s temperature, turn down the speed of the mixer, slowly drizzle it into the bowl, turn up the speed again and whip until incorporated. You want to whisk the aquafaba mixture until the sugar syrup has cooled down. The bowl should be cool to the touch. If it’s too hot, the butter will melt when added so keep it whipping until its cool.
6. Add in the dairy-free butter, little chunks at a time until it’s all in the bowl. Once all the butter has been added the mixture be thick like buttercream, continue to whisk on medium / high for 5 minutes.
7. Add in the icing sugar and ground Oreo cookies, whisk again on medium / high for another 2 minutes to combine.
8. Transfer the ‘cookies and cream’ meringue / cream filling into a piping bag fitted with a large round tip nozzle and pipe a high swirl onto each Oreo biscuit.
9. Place them into the fridge or freezer to set whilst you melt the dairy-free chocolate for the coating. You want them to be firm enough that they don’t slide off the base when dunked into the chocolate.

Method (chocolate)

1. Add the dairy-free chocolate into a heat proof bowl. Fill a medium sized saucepan 1/4 full with water. Place the saucepan on the hob over low / medium heat, and add the bowl on top. This creates a bain-marie.
2. Pour the melted chocolate into a glass or bowl, deep enough to dunk the swirls.
3. Once the chocolate is melted, dunk the Oreo cream into the chocolate. Allow excess to drip off back into the bowl/glass and place on grease proof paper. As the swirls are chilled, the chocolate will set quickly.
4. Optional- While the chocolate is wet, sprinkle over some crumbled Oreo cookies).
5. Place into the fridge before serving.