Preheat the oven to 180º C.Grease and line a 18 cm square cake tin with baking paper.Soak the dates and cashew nuts in boiling water for 1 hour. Drain thoroughly.Place the dates, nuts, coconut oil and honey in a processor and and blitz until the mixture is completely smooth.Scrape down the sides, add the eggs and vanilla extract and blitz once more.Sift the chickpea flour, cocoa and salt together. Add the dry ingredients to the date mixture and pulse briefly to incorporate.Fold through the dark chocolate pieces if using and transfer the batter to the baking tin. Smooth over with the back of a spoon.Bake for 18-20 minutes.Set aside to cool in the tin before slicing into squares.Serve as is or with peanut butter nice-cream or vanilla bean ice cream and chocolate sauce, if you wish.Reprinted with the permission of Bibby's Kitchen@36. To see more click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.