CRISPY CHOCOLATE CHICKPEA

By Carine

VEGAN

GLUTEN-FREE

INGREDIENTS

▢ 1 can Chickpeas  ▢ 3/4 cup Dark chocolate chips ▢ 1 teaspoon Coconut oil Optional ▢ 1/2 teaspoon Sea salt

Drain Chickpeas

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.

1

Rub Chickpeas

Slightly 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.

2

Bake Chickpeas

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.

3

Cool down

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

4

Melt Chocolate

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

5

Add Roasted Chickpeas

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

6

Scoop out 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.

7

Freeze Chickpeas

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

8

Serve

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.

9

Enjoy!

Prep Time: 10 minutes Cooking Time: 50 minutes Servings: 1 Cluster Makes: 12 Clusters Calories: 97 kcal per cluster

10

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