Coconut cream X 100ml
Raw Cocoa Powder X 2 tbsp
3 eggs
Honey/Maple syrup X 1/3 cup
Sea salt X 1/4 tsp
Walnuts X 1/2 cup (chopped)
Preheat oven to 170C
Break chocolate into small pieces.
Melt chocolate in a large bowl sitting over a saucepan of gently simmering water making sure the bottom of the bowl does not touch the water.
Process rest of the ingredients except walnuts in a food processor.
Add the chickpea mixture into the chocolate (not the other way around! This way you don't waste the melted chocolate)
Stir it well
Pour the mixture into a tin
Bake for 30-40 mins until the slice is just set in the middle
Cool completely on a wire rack
Cut into small squares and enjoy!!!
Stays in the fridge for 5 days in a air tight container . . or freeze it!
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