Put the chickpeas, dates, peanut butter, cacao, coconut oil, vanilla and a generous pinch of sea salt into a food processor or high-speed blender. Blitz until you get a smooth mix.

Add the cacao nibs and hazelnuts and pulse once to mix.

Line a 17x22cm baking tray with baking parchment then spoon the mix into the tray. Smooth out to the edges.

Gently melt the chocolate in a small bowl suspended over a saucepan of boiling water.

Drizzle the melted chocolate over the mixture in the tray, then scatter with some chopped hazelnuts and sprinkle a little sea salt.

Refrigerate for at least four hours or overnight to firm up.

Remove from the tray and cut into squares. The bars are best kept in the fridge for three to four days, or store in the freezer for up to a few weeks.

Health recipes: fibre-packed chocolate, peanut butter and chickpea bars