Preheat the oven to 200°C, 180°C fan.
Line a 33x23cm (13"x9") baking tin with baking parchment and set aside.
Place the 120g of dark chocolate and the milk into a bowl and heat in the microwave or on the stove over boiling water, till the chocolate has melted.
Whisk the mixture so that it becomes smooth and silky.
In a food processor, add the chickpeas, almond butter, rapeseed oil, vanilla and almond extracts and the melted chocolate mixture. Process until very smooth.
Add the xylitol, ground almonds, cocoa powder, baking powder, bicarbonate of soda, salt, cinnamon and all spice and blend.
Finally, add in the chopped hazelnuts and chocolate.
Spoon the mixture into the prepared tin and bake for 30 minutes.
Remove from oven and allow to cool completely on a rack before removing from the tin.
To decorate, cut triangle shapes and use pieces of the wafer rolls for tree trunks. Dust with ground almonds and sprinkle with some fresh pomegranate seeds.