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Rebel Recipes by Niki Webster is published December 26th (Bloomsbury, RRP £26). Photos: Kris Kirkham.

Chocolate, peanut butter & chickpea fridge bars

This delicious recipe is from Rebel Recipes by Niki Webster is published December 26th (Bloomsbury, RRP £26). Photos: Kris Kirkham.

Rebel Recipes by Niki Webster is published December 26th (Bloomsbury, RRP £26). Photos: Kris Kirkham.

Ingredients

400 g can of chickpeas, drained

250 g medjool dates

4 tbsp crunchy peanut butter


5 tbsp raw cacao


3 tbsp melted coconut oil


1 tsp vanilla extract

2 tbsp cacao nibs

2 tbsp chopped hazelnuts, plus extra to scatter


40 g vegan chocolate

sea salt flakes

Instructions

1

Put the chickpeas, dates, peanut butter, cacao, coconut oil, vanilla and a generous pinch of sea salt into a food processor or high-speed blender. Blitz until you get a smooth mix. Now add the cacao nibs and hazelnuts, and pulse once to mix.

2

Line a 17 x 22 cm baking tray with baking parchment then spoon the mix into the tray. Smooth out to the edges.

3

Gently melt the chocolate in a small bowl suspended over a small saucepan of boiling water.

4

Drizzle the melted chocolate over the mixture in the tray, then scatter with some chopped hazelnuts and sprinkle over a little salt. Refrigerate for at least 4 hours, or overnight, to warrm up.

5

Remove from the tray and cut into squares. The bars are best kept in the fridge where they will keep for 3 – 4 days, or store in the freezer for up to a few weeks.

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