Chocolate Ice Cream Cones

1: Combine the aquafaba, sugar, soy milk, vanilla, and salt in a mixing bowl. Then stir in the flour and coconut oil.

2: Spoon 2 tablespoons of the mixture into a cold pan and spread into a circle roughly 6 inches wide. Place the pan on medium heat and cook for 4-5 minutes or until the cone comes away from the pan. Flip and cook for a further 2-3 minutes.

3: Remove the cone from the pan and place it on a kitchen towel. Roll into a cone shape using the towel to protect your hands from the heat. Work quickly to ensure it hardens properly.

4: Repeat for the remaining cones, making sure the pan has cooled down before adding any mixture.

5: Best eaten fresh or stored in an airtight container and refrigerated for up to 24 hours.