For the fudge:

• 1 x 400g tin chickpeas, drained
• 15ml (1 tbsp) cocoa
• 30ml (2 tbsp) sugar free peanut butter
• 180ml (¾ cup) pitted dates
• 5ml (1 tsp) cinnamon
• 45ml (3 tbsp) coconut oil, melted
• 5ml (1 tsp) vanilla extract
• 45ml (3 tbsp) honey

For the chocolate topping:

• 100ml coconut oil
• 50ml honey
• 50ml cocoa
• few drops of vanilla extract

1.) Line a 20cm square tin with plastic wrap and set aside.

2.) To make the fudge pop the chickpeas, cocoa, peanut butter, dates, cinnamon, coconut oil, vanilla extract and honey in a high speed blender. Pulse everything together for a good few minutes until combined and smooth.

3.) Pour the mixture into your prepared tin and smooth into an even layer. Pop the tray into the freezer for 4-6 hours or until firm enough to cut.

4.) To make the chocolate topping pop the coconut oil, honey, cocoa and vanilla extract into a small saucepan. Stir over a low heat until the coconut and honey have melted and everything is combined.

5.) Pour the chocolate topping over the fudge and pop the tray in the freezer for 10-15 minutes. The topping should be firm but soft enough to cut. Carefully cut the fudge into squares and then return the pan to the freezer for a further 15 minutes.

6.) Store the fudge in an airtight container in the fridge.