Instructions

• Preheat oven to 375°F (190°C). Line baking tin with baking paper.
• Add chickpeas, 4.4 oz (125 g) dates, bananas, eggs, almond flour, baking powder, 1 ½ espresso sachets, and 1.7 fl oz (50 ml) olive oil to food processor, blending until smooth.
• Stir in half chopped walnuts, pour mixture into tin, and smooth the surface.
• Bake in center of the oven for 30 minutes or until bread is set but still moist. Set on wire rack to cool completely before removing from tin.
• Soak remaining dates in hot water for 5 minutes. Drain and reserve 4 tablespoons of date water.
• Blend soaked dates with reserved date water, peanut butter, and remaining espresso powder using hand blender. Add more water if necessary for smoother consistency.
• Spread peanut butter paste over top of cooled cake. Sprinkle with remaining chopped walnuts. Slice and serve.