Drain the can of chickpeas over a sieve, give a quick rinse, and place them in the bowl of the food processor.

Add the peanut butter, oats, maple syrup, vanilla extract, and flaxmeal.

Blend on medium-high speed for 20 seconds. Stop the food processor, scrape the sides and bottom of the food processor bowl with a spatula.

Process again for 30-45 seconds or until the dough is smooth. If not, you can scrape down the bowl again and repeat the processing steps in 30-second bursts. It can take 3-4 times before the dough comes together. It should be sticky, but form a dough that you can press in your hand into a ball.

If too wet, blend in an extra tablespoon flaxmeal, or oats until the consistency is right.

Fold in mini dark chocolate chips, pulse a few times to incorporate.

Transfer the chickpea cookie dough to a piece of parchment paper.

Place another piece of parchment paper on top and press to flatten. I use a jam lid to press the top evenly. Form a rectangle shape.

Peel off the top piece of parchment paper.

In a microwave-safe bowl, add the dark chocolate and coconut oil. Microwave in 30-second bursts, stirring between each, until fully melted.

Pour on top of the bar and spread with a spoon.

Slide the bar - using the piece of parchment paper - onto a large plate.

Pop the plate 15 minutes in the freezer or until the chocolate layer is hard, but still easy to cut.

Slice into 7 bars.