Keep the liquid aside from a tin of chickpeas (Aquafaba) and put the chickpeas aside to use in another recipe.
Whip the liquid and the cream of tatar as you would egg whites to create the meringue. This will take a while (at least 10 minutes).
Once stiff peaks start to form then slowly mix through the sugar, bit by bit. Then stir through the vanilla extract.
Line two baking trays and spoon 2 tbs of mixture into rounds. Cook for 2 hours or until cooked through - they will harden once removed from the oven so don’t worry if they still feel a bit soft.
Once cooled, break into large pieces.
To make the chocolate, almond butter sauce melt the chocolate in a small sauce pan over a very low heat, add the almond butter and allow it to melt into the chocolate. Mix well until its incorporated into the chocolate.
Once you’re ready to assemble the Eton Mess get 4-6 glasses and start off by placing a spoonful of Vanilla and Chia Coconut Yoghurt at the base of each glass, add some broken meringue, Pic's Boysenberry Jelly, chocolate almond sauce and then repeat again in layers.