2 X 400g tinned chick peas (or 480g cooked chick peas)

3 large free-range eggs – beaten

1/4 cup raw sugar or other sweetener of choice

250g dark chocolate (I used Whittaker’s 72% Cocoa – Dark Ghana)

50g coconut oil (or butter or ghee)

Preheat oven to 180 degrees Celsius and grease and line a 25cm cake tin (spring form is ideal, or one with a removable base, but not essential)

1. Place chocolate and coconut oil (or butter) in a glass or metal bowl and place over a pot of simmering water. Stir occasionally until melted. Let cool slightly.
2. Drain and rinse chick peas and place into a food processor (or use a stick blender). Add eggs and raw sugar and process for a minute or so. Scrape down the sides and process for a further minute.
3. Add melted chocolate and butter and process for another minute until smooth.
4. Pour into the prepared tin and bake for 25-30 minutes or until set and just starting to crack around the edges. Allow to cool for at least 10 minutes before carefully removing from the tin.