240gm (1 can) chickpeas, rinsed and drained
2 eggs
130gm (½ cup) natural peanut butter (smooth or crunchy)
70gm (⅓ cup) Natvia
50gm (½ cup) desiccated coconut
40gm (⅓ cup) cocoa powder, sifted
1 teaspoon ground cinnamon
1 teaspoon baking powder

240 gm (1 can) chickpeas, rinsed and drained 2 eggs 130 gm (½ cup) natural peanut butter (smooth or crunchy) 70 gm (⅓ cup) Natvia 50 gm (½ cup) desiccated coconut 40 gm (⅓ cup) cocoa powder, sifted 1 teaspoon ground cinnamon 1 teaspoon baking powder

Preheat oven to 170 degrees Celcius and line a large, flat baking tray with baking paper.
Place the chickpeas and eggs in the bowl of a food processor and process until fairly smooth, scraping down the sides once or twice to mix in any larger chunks (you could also use a stick blender for this if you don’t have a food processor).
Add the remaining ingredients and process until combined (you can mix the remaining ingredients in by hand, if you prefer). you should have a firm, slightly sticky dough.
Roll a tablespoon of the mixture into a ball and flatten slightly before placing it onto the baking tray, repeat with remaining mixture, spacing the balls about 2-3cm apart (they won’t do much rising).
Bake in the middle of the oven for 10-15 minutes. When they’re cooked, the biscuits will feel firm to touch and the surfaces will crack a little.
Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely. Best eaten while still warm from the oven, store in an airtight container.