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Begin by placing the chickpeas, banana, dates, peanut butter and vanilla extract in a blender and blend until completely smooth.
Pour into a large bowl and add in the ground almonds, baking powder and dark chocolate pieces.
Mix until fully incorporated (don’t over mix as you don’t want the chocolate pieces to melt).
Using either a spoon or an ice cream scoop, scoop out about 1-2tbsp of cookie mixture per cookie and place onto a lined baking tray.
Flatten down slightly if you haven’t already (i should have done this myself, as they don’t spread like normal cookies would!). sprinkle each cookie with a little sea salt.
Bake at 180c for 20-25 minutes or until golden brown.
Remove from the oven and serve whilst warm…