- 500 g tinned or jarred chickpeas, drained and rinsed well
- 220 g almond butter (we use Whole Earth)
- 40 ml rapeseed oil (or sunflower oil)
- 1 tsp vanilla extract
- ½ tsp almond extract
- 120 g dark chocolate (we use Green & Blacks 70% cooking chocolate)
- 150 ml plant based milk of choice (we use Alpro Vanilla)
- 200 g xylitol
- 50 g ground almonds
- 2 tbsp raw cocoa powder
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp all spice
- 50 g chopped hazelnuts (plus extra for topping)
- 100 g dark chocolate, roughly chopped
To decorate: a few wafer rolls, pomegranate seeds and ground almonds