- Preheat your oven to 180 Celsius
- Blend the chickpeas, nut butter, maple syrup, vanilla essence, baking powder, salt and coconut sugar in a food processor until smooth
- Add the oat flour and blend until you get a thick but soft consistency
- Grease a non-sticking baking tin with coconut oil or add a parchment paper to your tin
- Add the batter to the tin and cover with the chocolate chunks
- Bake in the oven for 25 minutes
- Let it cool for 10 minutes in the baking tin before taking it out and cutting it into squares