- 1 tin chickpeas including liquid
- 210 g firm tofu (no need to press)
- 130 g soft fresh dates (pitted)
- 220 ml unsweetened soya, oat or nut milk (coconut milk will alter the end taste)
- 1 teaspoon vanilla extract
- 200 g dark chocolate bar, chunks or chips (can mix & match or use flavoured)
- 60 g cocoa powder
- *1 tablespoon oat milk or protein powder (optional)
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Put everything in a high powered blender.
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Blend! Blend some more. Scrape the sides down if needed. Blend until smooth and creamy.
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Pour into a large lined, springform, loose bottomed or silicon tin (I used round but you can use any shape). Bake at Gas Mark 6 (400f / 200c) for 40 minutes, then reduce the heat to Gas mark 3 (325f / 170c) and cook for a further 20 minutes until the sides have slightly pulled away and there's a bit of resistance when pressed.
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Allow to cool in the oven with the door closed for a further 10-30 minutes. Carefully remove from the tin, cool fully, then refrigerate. This will become firmer once cold.
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You can serve as it is, with fruits, ice-cream or shortbread, or you could slice pieces in half horizontally and spread with peanut butter for extra protein!
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Enjoy!