Melt the chocolate in a bowl over a saucepan with two inches of water on a low heat.
Blend the melted chocolate with the chickpeas until smooth.
Transfer the mixture to a lined loaf tin.
Refrigerate for 4 hours or until set.
Top with extra melted chocolate if desired (stir in the coconut oil if using).
Enjoy from the refrigerator for a fudge texture or microwave a piece for 30 seconds for a brownie texture.
