Melt the chocolate in the microwave, or in a heat-proof bowl over a saucepan of boiling water.
Blend the chickpeas and eggs in a blender until smooth. Add the Natvia and baking soda and pulse a couple of times.
Pour the chickpea mixture into a large bowl, add the melted chocolate and mix until smooth.
Pour the mixture into a greased and lined cake tin and bake for 30 minutes.
Allow to cool for 15 minutes, then turn out of the tin, dust with Natvia and serve.
200 calories per serve
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