Pre-heat oven to 350 degrees F.

In a food processor, chop and mix drained chickpeas and orange juice into a soft, homogeneous mass.

Add the eggs, one-at-a-time, to the mixture and lightly beat.

Add coconut sugar, honey, cocoa powder, baking powder, baking soda, vanilla extract, and pulse until thoroughly mixed.

Use a Ziploc bag and meat tenderizer to crush 1/2 cup of pecans. Leave 1/2 cup pecan halves for decoration.

Carefully fold in crushed pecans to the mixture, and pulse several times in the food processor to incorporate.

Lightly grease an 8 x 8 baking pan with melted coconut oil, and pour the mixture in, spreading it evenly with a rubber spatula.

If you are making a cake, use a 9-inch round cake pan instead.

Bake for about 45 min. Check for doneness with a toothpick after about 35 min to avoid over-drying.

Take out of the oven, and let cool for about 15 min before serving.

If making a chocolate cake, grind 1 tablespoon coconut sugar to powder in a coffee grinder.

Decorate the cake with pecan halves and fresh berries; sprinkle with coconut sugar icing, or with unsweetened shredded coconut.

Enjoy with a cup of your favorite tea!