Directions

1. To make the marshmallow fluff, use a stand mixer with the whisk attachment to beat the aquafaba at low speed, then slowly increase to high speed. Beat for 5 minutes, until soft peaks form and the mixture has become very light and fluffy.
2. In a small bowl, mix together the powdered sugar and arrowroot. Add to the aquafaba one heaping tablespoon at a time, beating until incorporated. Once all the sugar has been added, continue to beat until stiff, slightly glossy peaks form, about 5 minutes. Add the vanilla and lemon juice and beat for another 10 to 15 seconds until incorporated.
3. To make the candied pecans, in a small pan toast the pecans over medium heat for about 2 minutes. Add the oil and salt and stir to coat, then add the maple syrup. It should bubble up right away. Cook, stirring constantly, for 20 to 30 seconds. Remove from heat, transfer to a plate and place in the freezer to harden.
4. To make the chocolate sauce, in a small saucepan combine the chocolate chips and coconut oil. Cook over very low heat, stirring occasionally, until melted.
5. To assemble, place tortilla chips and pretzels on individual serving plates or one large platter. Scoop spoonfuls of marshmallow fluff over the chips and pretzels (if desired, you can toast the marshmallow fluff by setting the plate under your oven’s broil setting for 1 to 2 minutes). Next, drizzle peanut butter and chocolate sauce on top, then sprinkle with candied pecans. Serve immediately.