Step 1

Melt coconut butter (or creamed coconut) over low heat in a medium pot. Set aside.

Step 2

Melt dark chocolate over low heat in a medium pot. Stir until smooth.

Step 3

Place chickpeas, date paste, and melted coconut butter into a high-speed blender and process until combined completely. Add 1-2 tablespoons of rice or almond milk if the mixture is too thick to process.

Step 4

Transfer the mixture to a bowl. Add in melted chocolate and 50 g ground hazelnuts and mix briefly with a hand mixer until all is well combined.

Step 5

Press the mixture into small silicone muffin molds. Top each one with 3-4 whole roasted hazelnuts.

Step 6

Place in a fridge for a couple of hours, this allows them to set and firm up. If you are in a hurry, place them in a freezer for about 30 minutes.

Step 7

Store in a fridge.