Heat the oven to 170°C (preferably fan-assisted). Combine all the dry ingredients: Legù flour, carob flour, coconut sugar, baking powder and Szechuan pepper.
Mix the moist parts separately: honey, oil, pear juice, banana (excluding pear cubes). Combine the two until a uniform, soft and fragrant mixture is obtained. Add the pear cubes and dark chocolate flakes.
Prepare the moulds (made of paper, silicone or aluminium). Fill with the preparation to 2 cm below the edge. Cook in the oven for 20 minutes.
The version with blueberries and chocolate is also excellent.