chocolate covered chickpeas

3-ingredient protein vegan snack with crunchy chickpeas covered with dark chocolate.

Chocolate-Covered Chickpeas

Canned Chickpeas ((400 ml, 15 oz can))

Dark Chocolate Chips

Sea Salt

Preheat the oven to 350°F (180°C). I recommend using the convection mode for faster roasting, but the recipe works on conventional mode as well.

Open the can of chickpea, drain under a sieve and rinse them under cold water. Shake the sieve to remove any water, then place the chickpeas onto a large baking sheet covered with parchment paper.

Gently rub the chickpeas with a clean towel or absorbent paper to remove a part of the moisture. If some skin peels off of the chickpeas, leave it and remove it later.

Bake for 50 minutes, making sure you stir them with a wooden spoon every 20 minutes to roast all sides. Keep baking until the chickpeas are hard, smaller in size, very dry and crispy. The best way to test if they are ready is to eat one! If not crunchy and too soft, keep baking.

Remove from the oven and cool on the baking sheet while you melt the chocolate.

In a large saucepan, melt the chocolate chips and coconut oil together on low heat. Stir constantly until fully melted.

Remove the saucepan from heat and stir in salt and the roasted chickpeas.

Scoop out 1 tablespoon of chocolate-covered chickpeas on a plate covered with a lightly- oiled piece of parchment paper. Repeat this step, leaving half thumb space between each chickpea chocolate cluster.

When the plate is full, pop in the freezer for 10 minutes to let the chocolate set.

Remove the plate from the freezer, release the chocolate chickpeas cluster from the parchment paper, and store in an airtight box in the fridge for up to 1 week.

Chocolate Covered Chickpeas perfectly balances salty, crunchy chickpeas with smooth dark chocolate. Keep chocolate chickpeas on hand for a quick snack or treat!

Chocolate Covered Chickpeas

chickpeas

chocolate chips (or semi-sweet chocolate chips)

canola oil (for melting chocolate)

salt

Rinse and dry chickpeas.

Roast chickpeas in the oven at 425°F for 40 minutes, giving a shake after 20 minutes.

Remove the chickpeas from the pan and let them cool for a couple minutes.

Melt the chocolate with oil in the microwave in 30 second intervals, stirring in between. This should only take 1 minute in total.

Mix roasted chickpeas with melted chocolate. Add in any extracts or mix-ins at this point, if desired.

Dollop clusters of chocolate chickpea mixture onto parchment paper. You can make whatever size clusters; I usually do about ¼ cup to get 6 clusters total. You could also spread the chocolate chickpeas into a single layer and then break it into bark once it’s hardened.

Add a sprinkle of sea salt to the chocolate clusters, if desired.

Chill the chickpea clusters in the fridge for about an hour to allow the chocolate to harden.

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Chocolate Covered Chickpeas

Top 2 chocolate covered chickpeas recipes from across the web

The most viewed chocolate covered chickpeas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate-Covered Chickpeas

Chocolate Covered Chickpeas

The most viewed chocolate covered chickpeas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine