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
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