Instructions

1. Preheat oven to 180 degrees. Line baking tray with baking paper.
2. Add chickpeas and agave/honey/maple syrup to a food processor and blend until smooth.
3. Add peanut butter, vanilla & baking powder and blend again.
4. Hand mix in chocolate and peanuts, the batter will be sticky, don’t worry, just use your muscles.
5. Drop batter by tablespoonfuls onto baking tray.
6. Bake for 15–20 mins, look for browning on top.
7. When you take them out of the oven they will be very soft, just leave them on the tray for about 5 mins and then transfer to cooling rack to finish cooling, they will harden up, but still remain deliciously soft and fudgy. Mmmmm.
8. Pat yourself on the back an consider everyone fed until dinner.