Cookie dough

1. Drain and rinse the cooked chickpeas. Place in a paper towel and dry off. Add chickpeas, peanut butter, coconut flour, maple syrup, vanilla and salt to a food processor and mix until a thick and smooth dough forms. 
2. Transfer the cookie dough mixture to a bowl and fold in the dark chocolate chunks.
3. Line a square 6 x 6 inch pan with parchment paper. Add the cookie dough into the prepared pan and press it in an even and compact layer, using your hands or a spatula. Smooth and flat the surface. Place in the freezer for 30 minutes to firm up. In the meantime, prepare the cream.

Cream

1. Soak the cashews in hot water for at least 2 hours to soften. Drain and rinse.
2. Add the soaked cashews, banana, coconut cream and maple syrup to a blender and blend until perfectly smooth and creamy. Then add the melted coconut oil and salt, and blend on high speed to emulsify.
3. When the cookie dough layer has firmed a little, remove from the freezer and pour the cream on top, in an even layer. Smooth the surface with a spatula. Place in freezer while you prepare the brownie crumble.

Brownie crumble

1. Add all the ingredients to a food processor, and mix until a thick and crumbly dough forms. The mixture should hold its shape when pressed between two fingers, but not too sticky. If the mixture is too dry, add a little more maple syrup. If it’s too wet, add a little more oat flour.
2. Remove the pan from the freezer and crumble the brownie dough over the whole surface, forming clusters with your fingers. Allow to chill in freezer for at least 2 hours, until firm.
3. When ready, remove the brookie from the pan. Place on a cutting board and slice into 9 equal squares. Allow to warmup at room temperature for a few minutes before serving to soften. 
4. Store the slices in an airtight container in fridge for up to 1 week, or in freezer for up to 1 month.