Preheat the oven to 170 degrees (fan assisted)
To a food processor, add the chickpeas, peanut butter and honey and blend until as smooth as possible
Transfer to a mixing bowl and add in the flours, flaxseed, eggs, cinnamon and chocolate buttons and mix well
Transfer to a lined baking dish and bake for 25-28 minutes
Leave to cool completely before slicing
Store in the fridge for up to 4 days or freeze for up to 3 months
