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!