2.5cupssprouted organic chickpeas, cooked and drained
1/2cuporganic almond meal
2tbspraw organic unhulled tahini
2tbsplocal organic maple syrup
1pinchorganic ground cardamom
1/2tspCeltic sea salt
1/3cupraw organic cacao nibs
For the topping
1cup raw organic cacao powder
1tbsporganic maple syrup
1/2tsporganic vanilla bean
1/3cuporganic cacao butter
1/3cuporganic coconut butter
1/4cupvirgin cold-pressed organic coconut oil
1dropperwildcrafted chaga tincture
flaky sea salt to garnishoptional
In a food processor fitted with the "S" blade, pulse the chickpeas, almond meal, tahini, maple syrup, cardamom and sea salt into a smooth dough. Add in the cacao nibs and briefly pulse to combine them with the dough.
Place the dough in a baking dish or pan lined with unbleached biodegradable parchment paper, and use your hands to form a square.
Melt the chocolate ingredients in a double boiler or in a small saucepan on the stovetop. Continuously whisk to combine until it turns into a sauce. Pour 1/2 cup or more of it over the cookie dough, you can choose to make a thinner layer and save the rest for other recipes if you like.
Place the bars in the freezer for about 10-15 minutes or until the chocolate is set.
Remove, top with flaky sea salt, cut into slices, and serve.
Store bars in the fridge or for a longer period of time in the freezer.
It's highly recommended to properly sprout the chickpeas before consuming, as this will make them bioavailable and digestible. Soak them in properly filtered water until they increase in size, then add more water, cover with a towel, and wait for them to sprout over the 24-72 hours, changing the water once a day. Rinse, boil for 5 minutes, drain, and cool before using.