Chocolate Chickpea Slice

By Megan Futcher on the 15 September, 2025

I keep a few pieces of this healthier, no-bake chocolate slice stashed in the fridge, ready for sweet tooth cravings. Humble plant protein, fibre rich wholegrains and a bit of sweetness make up the base, which lends itself so well to ingredient switches. Almond and peanut butter are rich and earthy, but why not try a nutty seed butter instead. And of course honey can be added in place of maple syrup. Topping combinations are endless too and if you prefer sweeter milk chocolate to the bitter dark stuff, go right ahead. Wholesome, moreish and delightfully simple. Yum!

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I keep a few pieces of this healthier, no-bake chocolate slice stashed in the fridge, ready for sweet tooth cravings. Wholesome, moreish and delightfully simple. Yum!

Portioned pieces of the chocolate chickpea slice. Toppings included. Mixed seeds and coconut, goji berries and coconut and mixed nuts. — Chocolate Chickpea Slice

Recipe:

makes: 12 squares preparation time: 15 minutes sets in time: 1 hour

Method

Line loaf pan with baking paper

Let’s start with the Chickpea Base. Line a 28cm loaf pan with baking paper. Make sure the paper comes up high on the sides so the bar is easy to lift out of the pan once it’s set.

Make the chickpea puree

Blend the chickpeas, melted coconut oil, maple syrup, nut butter and vanilla extract until smooth. A simple glass bowl and a stick blender is perfect for the job, but a food processor will work too.

Add rolled oats and oat flour

Fold the rolled oats and oat flour into the chickpea mixture until well combined using a wooden spoon or spatula. If using a food processor, scrape the chickpea mixture out into a bowl before mixing in the rolled oats and oat flour.

Press chickpea base into loaf pan

Transfer the chickpea mixture to the lined loaf pan and press down and into the corners with the back a wooden spoon or spatula until compact.

Chocolate topping

For the Chocolate Topping, melt the chocolate and coconut oil in a bain-marie (That’s French for a heatproof bowl set over a pot of simmering water. Make sure the bowl rests on top of the pot and the bottom of the bowl doesn’t touch the water).

Pour melted chocolate over base

Once melted, give the chocolate and coconut oil a good mix and then pour evenly over the waiting chickpea base.

Sprinkle toppings

The next part doesn’t need to be perfect, but visualise the loaf pan in three sections or thirds. Sprinkle goji berries and 1 tablespoon coconut flakes over the first third. Mixed seeds and the remaining tablespoon of coconut flakes over the second third and chopped nuts over the last third.

Set in the fridge

Set in the fridge for 1 hour or until firm. Hold onto the baking paper and gently pull to remove from the loaf pan. Slice into 9 rectangles or 12 squares.

Storage

Chocolate Chickpea Slice will last 4 days in the fridge, if it isn’t eaten all before then. I do like to keep a few slices in the deep freeze as a surprise treat. Just place on a plate and allow to thaw or pop a piece in the microwave for 30 seconds for a warm, fudgy spin-off.

A Note on Oat Flour:

Making oat flour is as easy as blending rolled oats in a food processor until a fine powder.