Ingredients

• 1 can chickpeas (can) Drained and rinsed
• 60ml maple syrup
• 100g almond butter/peanut butter
• 30g brown sugar
• 4 tbsp cacao powder (raw)
• 1 tsp vanilla essence
• 1 tsp baking powder or 2tsp gluten free baking powder
• 100g dark chocolate (>80%)
• 75g almonds/hazelnuts/Mixed nuts/pecans/peanuts/Walnuts Toasted and Chopped
• 50g sour cherries
• Small Sprinkle Of Flakes Sea salt

Method

• Preheat the oven to 180°C/160°C fan.
• Line 12x21cm loaf tin with parchment paper. Or round Lakeland Silicon mould.
• Place all of the ingredients except for the Dark chocolate, Nuts and cherries Into a food processor and blend until Smooth; in the mini food processor,  maybe best to blend the chickpeas first.
• Stir through the chocolate chunks, cherries and Chopped nuts. If desired, reserve a small handful of each to sprinkle On top.
• Scrape into the tin and sprinkle with the Reserved nuts , if desired.
• In the Remoska,  Bake for 20 mins uncovered,  and then 25-30 mins covered with aluminium foil) or in Oven 25-26 minutes.
• When done, they will be slightly risen, and should be Somewhat firm to the touch in the middle of the tin.
• Allow to cool before slicing. They will be Gooey – scrape off the knife in between Slices to keep things clean.