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Pre-heat the oven to 180C (160C-170C fan)
Line a baking sheet, add the chickpeas, drizzle with olive oil and pinch of salt. Mix and bake in the oven for around 20 minutes until crispy
In a large bowl, break up the rice cakes, add the cooled chickpeas, macadamia nuts and mix well. Combine with the peanut butter and maple syrup until everything is evenly coated
Melt the chocolate with the coconut oil in the microwave or double-boiler. Pour over the nut mixture and combine well until everything is coated
Pour mixture onto a lined baking sheet. Using the back of metal spoon, press down and into a rectangle shape. Top with some crushed pistachios, goji berries (or chopped peanuts) and a pinch of sea salt
Chill in the fridge for a minimum of 1 hour or overnight before slicing