• I can (400g) chickpeas, rinsed and drained
• 1/2 cup (125g) peanut butter (I use organic crunchy peanut butter)
• 1/3 cup (110g) maple syrup
• 1teaspoonvanilla extract
• 1/4 teaspoon baking powder
• 1/4 teaspoon bicarbonate of soda
• 50grams dark chocolate (70% cocoa solids), roughly chopped to small chunks
• 11/2 tablespoons cacao nibs, for sprinkling (if desired)

Instructions

1. 1

   Preheat oven to 170 degrees C and line a 20cm square baking tin with nonstick paper

2. 2

   Add all of the ingredients apart from the chocolate to a food processor and process until smooth (3-4 minutes). The mixture will be thick and sticky.

3. 3

   Fold in your chopped chocolate

4. 4

   Spread batter evenly into your tin and if you choose, sprinkle the top with your cacao nibs. These give a nice crunch once baked and add an extra texture.

5. 5

   Bake in the centre of the oven for 20 minutes, or til a skewer comes out clean.

6. 6

   Cool on a wire rack. Cut into 16 squares once cool.