▢ Chickpeas ▢ Dark chocolate chips ▢ Coconut oil Optional ▢ Sea salt
Open the can of chickpea, drain it under a sieve and rinse them under cold water.
Slightly rub the chickpeas with a clean towel to remove a part of the moisture.
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 dry and crispy.
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 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.
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.
Prep Time: 10 minutes Cook Time: 50 minutes Makes: 12 Clusters Calories: 97 kcal per Cluster