400g can chickpeas
170g cashew nuts
1 tbsp vanilla bean extract
50g dark chocolate
50g white chocolate
20cm square cake tin
Line the cake tin with baking paper, then drain the chickpea liquid into a jug. Place the dates and 90ml of the chickpea liquid in a food processor and blend for 1-2 mins until very smooth. Add the nuts and blend again for 1-2 mins until smooth. Finally, add the chickpeas, oats and vanilla bean extract, and blend until completely combined and smooth.
Transfer the mixture to the prepared tin and smooth it down into a slab using the back of a dessert spoon.
Break the dark chocolate into a microwaveable bowl and melt in the microwave for 1-1½ mins, stirring until smooth. Repeat this process with the white chocolate in a separate bowl. Pour the dark chocolate onto the top of the cashew mixture and tip from side to side to cover the top completely with chocolate. Pour the white chocolate over roughly, then swirl in a pattern using a fork. Leave to chill for 2 hrs, then cut into squares and serve.