Chocolate Chickpea Crunch (gf, ve)

Prep: 60 minutesCook: 30 minutesTotal: 90 minutes
Yield: 1 batchCategory: Desserts
Jump to recipe Print

This delicious sweet snack idea may sound like a strange flavour combination but, trust me, it honestly works so well! The combination of sweet and salty in this is reminiscent of chocolate coated pretzels and the roasted chickpeas add such a wonderful crunch.

I had a few different people taste test this for me and I didn’t tell them what was in the chocolate until after they had told me they loved it! I have also had great feedback from people who saw the recipe on my social media before I wrote this up so it has been a very unexpected hit!

If dark chocolate isn’t really your thing then I think taste wise this would work with a dairy free milk chocolate, (or dairy containing milk chocolate if you eat it), but I’m not overly convinced the crunchy chickpeas would pair well with white chocolate so maybe give this a miss.

Once the chickpeas have roasted allow them to cool slightly before adding them to the bowl containing the chocolate. You can roast the chickpeas in any type of oil you want, however, it does need to be coconut oil that you use to melt into the chocolate. If needed you can pat any excess oil off the chickpeas before stirring them into the chocolate.

I like to use individual granola bar or brownie moulds to make these, I typically get three bars, and usually slice each one into three chunks. However, you could use any kind of small tray you have to hand.

Once set, you will need to keep these in the fridge or freezer to ensure they do not melt.

Ingredients

metric
imperial
  • 1 x can chickpeas
  • 150g 3/4 cup + 1 tbsp dairy free dark chocolate
  • 2 tbsp coconut oil
  • pinch sea salt

Method

  1. Drain the chickpeas and arrange on a lined baking tray
  2. Melt one tablespoon of coconut oil and pour over the chickpeas, massaging the oil into them to try and ensure they are all coated
  3. Place the tray of chickpeas into a preheated oven and roast for thirty minutes at 200 degrees Celsius. Once roasted, set aside and allow to cool slightly
  4. Break the chocolate into chunks and place in a bowl along with the remaining tablespoon of coconut oil and melt together until smooth and glossy using a Bain- Marie method
  5. Once melted, remove from the heat and pour in the chickpeas and a good pinch of sea salt. Stir well so all of the ingredients are combined and the chickpeas are coated in a thick layer of chocolate
  6. Pour the mixture out into a lined tin or silicone tray, using the back of a spoon to ensure it is smooth on top
  7. Place into the fridge to set for a minimum of one hour and top with a little additional sea salt prior to serving

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *