When the world took to panic-buying toilet-roll I was making sure I had a few extra cans of chick-peas.  They are an “essential” in my opinion and life without them would be much less delicious.  So when a recipe I’d seen suggested some ingredients which I didn’t have, my thoughts turned to chickpeas!

400g can chickpeas, drained & rinsed

125g Medjool dates, pitted & chopped

3 x 15ml level scoop of coconut oil, melted

3 x 15ml level scoop of 100% crunchy peanut butter

 4tbps. cocoa powder

½ tsp. ground vanilla bean powder

½ tsp. smoked salt or sea salt

 

Place the chickpeas, into a food processor and blend until they are smashed into fine “rubble”.  Then add the dates, melted oil, nut butter, vanilla, cocoa and salt.  Blend until you have a really smooth mixture.

Meanwhile line an 18cm square baking sheet with greaseproof paper.  When the mix is ready, press it into the tin and smooth with the back of a spoon or palette knife until you have a smooth, even surface.  If the spoon/knife starts to stick then place it in a cup of boiling water.

Place the tray in the freezer for an hour (or fridge for at least 2 hours) and then cut into slices.  You can store them for a few days in the fridge – although my experience suggests this is an unlikely scenario!