These Chocolate-Covered Chickpeas are easy, healthy vegan protein snacks easy to make with only 3 ingredients. They are gluten-free, dairy-free, and sugar-free!
These are the best crunchy protein snack ever! We discovered roasted chickpeas covered with dark chocolate on holiday in Australia. We bought some from a supermarket, and since then, I have been obsessed with making them at home!
The great news is, there is nothing easier than making them, and even the kids can be involved in the kitchen. Let’s see what you need to make these.
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Chocolate-Covered Chickpeas
Ingredients
- 1 can Canned Chickpeas - (400 ml, 15 oz can)
- ¾ cup Dairy-Free Dark Chocolate Chips
- 1 teaspoon Coconut Oil - or oil of choice like canola, avocado oil
Optional
- ½ teaspoon Sea Salt
Instructions
- 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.
Nutrition
Ingredients and Substitutions
All you need to make this chocolate covered chickpeas recipe are:
- Canned Chickpeas – You must use canned chickpeas for this recipe. Don’t use raw chickpeas. They wouldn’t be soft enough even if you soak them overnight.
- Chocolate – I recommend using dark chocolate, superior to 70% cocoa. Most brands are dairy-free and vegan-friendly. You can also use vegan milk chocolate if you are not a big fan of dark chocolate. Another option is sugar-free stevia-sweetened chocolate chips to keep the sugar low.
- Coconut Oil – or any vegetable or nut oil you like. This is optional, but adding a touch of oil prevents the chocolate from drying out while melting, and it fixes any overheating mistakes.
- Sea Salt – optional, but so much tastier with a pinch of salt!
How To Make Roasted Chocolate-Covered Chickpeas (in Pictures)
More Vegan Protein Snacks
I love to create vegan, vegetarian protein snacks or desserts using chickpeas. It is an easy, cheap way to add proteins to your day, and below I listed some other chickpea recipes you may want to try! They are all made in less than 30 minutes and are delicious plant-based additions to your weekly menu.
Excellent. Thanks for posting delicious recipes.
I don’t ever buy or use oil. Wonder if these would set up ok without?
You can do it without oil, but you’d have to slowly melt the chocolate in a bain-Marie which takes a lot more time.
Thank you! I look forward to making these!
Wow!! Can I freeze them?
Absolutely!
I made these today. Instead of the chocolate coating I used my mixture for unbaked chocolate cookies.
1/2 cup creamy peanut butter
1/4 cup honey
1/4 cup coconut oil (, measure in solid form)
2 TB unsweetened cocoa
1 tsp vanilla
Melt together in microwave first 4 ingredients until fully blended. Stir in cocoa and vanilla.
Mix in chick peas. Spoon into muffin liners to keep formed until cool.
Interesting. Is this like no bake cookies with oatmeal?
Not really, it’s crunchy as the chickpeas has been roasted
Am I blind? How much of all 3 ingredients? Sorry but your recipe is too wordy.
Simply scroll up, the recipe card is above this comment section, Enjoy!
I roasted the chick peas, but they were so hard, I didn’t want to break my teeth. Will they soften up when I put them with the chocolate?
Roasted chickpea are always hard as nuts, they don’t soften with chocolate but they are similar to a chocolate candy, and if you don’t like hard food to crunch on, probably a recipe to skip !
I roast drained/rinsed chickpeas in Airfryer 395 degrees 12 min. No oven needed. I wonder if using 1/2 c chocolate would be even better & save some calories. Next time! These taste great! Will definitely make again.
Looks easy to make, very tasty, very yummy, and meets my nutritional needs.
Carnie~ Is it okay to use cacao powder instead of chocolate chips? Just curious and thank you for all your nutritious recipes!!!
Karin
I don’t think it will set up great, it won’t crunch as much and might be bitter. Enjoy!
Can you leave the peal on.
Yes, I roast them without peeling the chickpeas. It retract and stick on the beans while roasting