Ingredients

• Ingredients 400g can of chickpeas, drained 250g medjool dates, pitted 4 tablespoons crunchy peanut butter 5 tablespoons raw cacao 3 tablespoons melted coconut oil 1 teaspoon vanilla extract 2 tablespoons cacao nibs 2 tablespoons chopped hazelnuts, plus extra to scatter 40g vegan chocolate sea salt flakes

Preparation

• Method Put the chickpeas, dates, peanut butter, cacao, coconut oil, vanilla and a generous pinch of sea salt into a food processor or high-speed blender. Blitz until you get a smooth mix. Now add the cacao nibs and hazelnuts, and pulse once to mix. Line a 17 x 22cm baking tray with baking parchment then spoon the mix into the tray. Smooth out to the edges. Gently melt the chocolate in a small bowl suspended over a small saucepan of boiling water. Drizzle the melted chocolate over the mixture in the tray, then scatter with some chopped hazelnuts and sprinkle over a little salt. Refrigerate for at least 4 hours, or overnight, to firm up. Remove from the tray and cut into squares. The bars are best kept in the fridge where they will keep for 3–4 days, or store in the freezer for up to a few weeks. Tip: swap the peanut butter for almond butter and add a teaspoon of almond essence.