No cook, no fuss, super healthy sweet treat. Adapted from the Cycling Chef cookbook.

Put all of the following into the mixer and whizz until a smooth paste forms. Actually it clumps like a giant ball and gains a shiney surface.

1 x 400g tin chickpeas drained and rinsed

250g dates, stoned

120g crunchy peanut butter, go for a good one all peanut no palm or other oils

90g coconut oil

50g cacao powder

Pinch of salt

Optional: 30g cacao nibs, 2tsp good quality instant coffee

Whizz then add

60g walnuts for a quick whizz, you want them to remain chunky

Transfer to a 20cm square tin. Spread out about 2cm thick.

Put in the fridge for a couple of hours until it “sets”

Cut and eat. Store in the fridge, it goes soft if left out for too long.