Ingredients
2 cup chickpeas, rinse and drained
½ cup ground almond
¼ cup desiccated coconut
75 gr. pitted Medjool dates
1,5 tbsp raw cacao, or baking cacao
2 tbsp honey
1 tbsp virgin coconut oil
½ tsp vanilla extract
Chocolate Layer;
2 tbsp coconut oil,melted
2 tbsp honey
4 tbsp almond milk
2 tbsp raw cacao, or baking cacao
1- Line a 20cm. square baking pan with a parchment paper.
2- Combine chickpeas, dates, coconut oil, vanilla and honey in a food processor. Process until smooth. ( If you are using firm dates, soak them in boiling water for 20 minutes until softened and then drain before proceeding with the recipe)
3- Add ground almond, desiccated coconut, cacao and process all totally combined.
4- Scoop and press the mixture evenly into lining pan.
5- For the chocolate layer, in a medium bowl, mix coconut oil, honey, almond milk and cacao until throughly smooth.
6- Pour the chocolate sauce onto dough and put the pan into the fridge at least 3-4 hours (until chocolate layer is quite firm)
7- Cut into your desired size and shape while serving.
