1 tbsp blue food colouring (or another colour, if you prefer)
For the choco filling
1 pack Violife Creamy Original
2 medium ripe avocados
4-5 tbsp agave nectar
1 tbsp coconut oil
½ tbsp vanilla paste
4 tbsp unsweetened cocoa powder
Beat almonds or coconut flakes in a blender along with the icing sugar on low speed, until extra fine. Then, pass through a sieve into a bowl.
In a separate bowl add the aquafaba with a pinch of salt. Beat with a hand mixer and slowly add the sugar. When soft peaks begin to form, add the blue food colouring, or any other colour that you’d prefer, whilst folding with the spatula.
Add the fine along and coconut mix to the aquafaba mix and blend, until mixture becomes silky and shiny.
Place mixture in a piping bag and pipe out small circles on a lined baking tray.
Preheat the oven to 120°C and bake for 20-25 minutes. Leave them to cool down completely before carefully lifting off the baking paper.
For the filling blend Violife Creamy Original with the rest of the choco filling ingredients until smooth.
Place in a piping bag and fill half of the macarons, placing the other half on top of the filled ones like a sandwich.