- 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. then 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. Smoothen out 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 for 3–4 days, or store in the freezer for about a few weeks.
Duration It takes about 15 mins to prepare and this recipe does not require cooking.
Ingredients (Organic) For a serving of 8 people.
4 tablespoons of crunchy peanut butter
5 tablespoons of raw cacao
3 tablespoons of coconut oil, melted
1 teaspoon of vanilla extract
2 tablespoons of cacao nibs
400g can of chickpeas, drained
250g medjool dates, pitted
2 tablespoons of chopped hazelnuts, plus extra to scatter
40g vegan chocolate
Sea salt flakes
