Simple syrup: Heat the water in a small saucepan over medium-low heat until hot (do not bring to a boil). Add brown sugar and stir until fully dissolved. Remove from the heat and let cool to room temperature before using or storing.

Chocolate mixture: In a food processor, combine chickpeas, cocoa powder, simple syrup, oil and salt. Blend until smooth, stopping to clean the edges of the food processor as needed. Add water, a teaspoon at a time, until it reaches the desired consistency.

Marshmallow topping: Preheat the oven to 375°. Grease 8 small dishes or an 8x8 baking pan. Spread the chocolate mixture evenly in the prepared dishes. Top with pecans, graham cracker crumbles and chocolate chips and lightly press into the chocolate mixture. Evenly distribute marshmallows over the chocolate mixture. Transfer pan to the oven and bake for 12–15 minutes or until the marshmallows are evenly toasted. Serve with apple or pear slices.

Helpful tips: For a smoother chocolate consistency, drain and rinse chickpeas. Add to a small bowl and combine with 3 tablespoons cornstarch. In a small skillet, heat the chickpeas until warm. Remove and place back in the bowl. Cover the chickpeas with water and rub them together with your hands to remove the skins. The skins will float to the top. Rinse and repeat several times until most of the skins are gone.