Crunchy Chickpea Peanut Butter Bars

Ingredients

2 x 400g canned chickpeas 

1 cup smooth or crunchy peanut butter

1 tbsp agave or maple syrup

80g dark chocolate, melted

Sprinkle of sea salt

Method

1. Rinse and drain the chickpeas. Roast them in the oven or airfryer on 200C for 20 minutes.

2. In a mixing bowl, combine the roasted chickpeas, peanut butter and agave syrup.

3. Spoon the mixture into a loaf tin lined with paper and press down firmly. Pour the melted chocolate over the top, sprinkle the sea salt and place in the freezer for at least 2 hours.

4. Take the tin out of the freezer. Allow 5 minutes for the slice to soften and use a warm knife to cut it easily into slices/chunks. Keep stored in the freezer.