Sift the chickpea flour into a pan and heat pan on medium heat.
Last the flour for 2-3minutes until a golden brown.
Add the coconut oil and melt into the flour, keep stirring.
Sift the cocoa powder into the pan and add the salt, coconut sugar and almond milk.
Mixture will clump together. Keep cooking on a reduced heat for 5 minutes and move mixture around pan continuously.
Remove from the heat and add 5-10 drops orange oil. I added 10.
Place mixture into a pan lined with wax or baking paper and press down firmly.
Allow to cool in the refrigerator for a few hours before cutting.