Preheat the oven to 175C/350F

Line and grease a large baking tray.

Place the dates in a small bowl and cover with the boiling water and the bicarb.

Allow to sit for at least 20 minutes.

Place the dates in a blender and purée.

Add the chickpeas, maple syrup and vanilla extract and blend until a smooth paste is formed.

Add the egg and blend in.

Add the dry ingredients to the blender and mix until combined.

A delicious cookie dough will form.

Using a dessert spoon, scoop spoonful's of dough onto the tray.

The spoonful's will form round balls on the baking tray.

Will make 12 biscuits.

DO NOT FLATTEN THE BALLS.

Place in the middle rack of the oven and bake for 16 minutes.

The cookies will be firm on the bottom and top, but still soft (not gooey) in the middle.

Remove from the oven and allow to cool on the trays.

Whilst the cookies are cooling cut the Marshmallow into squares; with each square being the same size as the top of the cookie.

Place the Marshmallow on top of the cooled cookie and, using a kitchen blow torch, lighter etc, lightly melt the marshmallow. If the Marshmallow starts to 'run' down the side of the cookie use a knife to spread it back on top.

If the Marshmallow becomes too soft then it will seep into to the cookie and the only surprise you'll get is that there isn't any surprise!

Once the Marshmallow is adhered to the cookie and has re-firmed, place the cookies on a wire cooling rack which rests over a baking tray.

Melt the chocolate and pour over the marshmallow cookie.

Reuse the Chocolate that has dripped into the baking tray.

Place the cookies in the fridge to set.

Store in an airtight container in the fridge for up to 4 days.

Place 100ml of water and Maple Syrup/Honey in a saucepan and bring to the boil over a medium heat.

At the same time sprinkle the gelatine over 100ml of water and allow to thicken.

Once the mixture is boiling reduce the heat slightly and add the thickened gelatine mixture, whisking vigorously to incorporated the gelatine and ensure no lumps remain.

Return to medium heat and return to the boil and boil for 1 minute, continuing to whisk.

Place the egg white in a clean bowl of a kitchen stand mixer with a whisk attachment.

Place mixture on medium and whisk until the egg white is frothy.

Pour the hot mixture in to the bowl, pouring slowly along the edge of the bowl.

Turn whisk to high and whisk for 5-7 minutes.

Add the Vanilla and whisk on high until firm but not set (another minute)

The mixture should be shiny and thick, but still able to be piped and spread.

Spread into a greased and lined dish or pipe out onto a greased and lined tray.

Allow to sit at room temperature overnight.

Once set sprinkle the arrowroot over Marshmallow pieces (this makes them less sticky and easier to handle). Alternatively, roll the pieces in arrowroot or you could even use desiccated coconut.

Over a very low heat melt the coconut oil.

Add the maple syrup and vanilla extract and stir.

Add the cocoa and stir until combined, ensuring no lumps.

Allow to cool slightly before using, or keep in freezer for future use.