After measuring the cocoa butter, add it to a small pan along with the sugar, coconut milk, and salt. Heat over a very gentle heat until completely liquid and you can no longer see any sugar granules.
Pour into a blender, add the chickpeas and vanilla, and blend until completely smooth. I use the smoothie setting on my Blendtec but if you don’t have that start low and work up to high over the course of a minute
Once completely smooth, add peppermint extract to taste, and give it a short blitz to combine.
Pour into serving glasses and refrigerate until it's pudding consistency, at least 2 -3 hours, but up to 3 – 4 days is ok.