*This recipe belongs to the manuscript. 

Ingredients:

10 tablespoons of JUST Egg

3 tablespoons of chickpea flour

2/3 cup of flour

1 cup of sugar

2 cups of coconut milk

1/2 cup of rum (or more, but at your own risk)

Vanilla paste or vanilla extract or vanilla bean (add lots)

1/4 cup of vegan butter 

A pinch of salt

Instructions:

Heat up the coconut milk with vegan butter and vanilla on low heat until a gentle simmer; turn off the heat. In a mixing bowl, add JUST Egg and chickpea flour and mix well. Then gradually pour the milk mixture into the egg mixture, and stir well throughout the process. Pour the rum into the wet mixture. In another mixing bowl, combine all the dry ingredients and mix well. Then pour the wet mixture into the dry mixture and mix well until there are no small lumps. Let the batter sit in the fridge for 48 hours. Before baking, butter the molds. Then bake at 500 F for 10 minutes, and turn the temperature down to 375 F and bake for another 45-50 minutes.