How to cook
Wash and strain the chickpeas very well for this vegan cake.
Put them in a blender or chopper along with the cocoa, pitted dates, coconut milk and melted coconut oil.
Blend everything very well and if necessary, use a silicone spatula to scrape the sticky mixture from the sides of the blender. You should get a thick chocolate mixture.
Pour the mixture into a bowl and add the ground walnuts. Mix well and place the mixture in a baking pan, lined with baking paper.
Put the pan in the freezer for 1 hour or in the refrigerator for 2-3 hours.
Make the topping by melting the coconut oil, add the honey and cocoa and stir.
Pour it over the raw brownie, cut into squares and you're done.
Keep your chocolate brownies with chickpeas and walnuts in the refrigerator.