Soak the pitted Medjool dates in hot water until soft and pliable. Drain well and remove any pits.

Drain and rinse the canned chickpeas. Spread them on a baking tray and roast at 180°C (350°F) for 15 minutes to remove excess moisture — this is the secret to a dense, non-beany texture.

Add the roasted chickpeas, softened dates, cocoa powder, vanilla extract, and peanut butter to a food processor. Blend until the mixture comes together into a thick, sticky dough.

Line a loaf pan or container with baking paper. Transfer the dough in and press down firmly and evenly until smooth and compact.

Melt the dark chocolate gently over a double boiler. Pour it over the surface, spread it evenly, and sprinkle with chopped pistachios.

Refrigerate for at least 1 hour until set, then slice into 8 bars and enjoy. Keep leftovers chilled.