Ingredients:
·1 can Chickpeas (400 ml)
·3/4 cup Dark Chocolate Chips
·1 teaspoon Coconut Oil
·1/2 teaspoon Sea Salt
(optional)
Directions:
- Preheat oven to 180°C.
- Drain and rinse the chickpeas, then place onto a large baking sheet with parchment paper.
- Pat dry with paper towel.
- Bake for 50 minutes, stirring halfway to roast all sides. The chickpeas should be smaller in size, dry and crispy. The best way to test if they are ready is to eat one!
- When ready, remove from oven and set aside.
- In a large saucepan, melt the chocolate and coconut oil together on low heat.
- Stir constantly until fully melted. (You can also do this in the microwave.)
- Remove from heat and stir in salt and the roasted chickpeas.
- Line a plate or plastic container with slightly oiled parchment paper.
- Scoop out tablespoons of chocolate-covered chickpeas to make small clusters.
- Top them with extra toppings if you like!
- Pop them in the freezer for 10 mins to set.
- Remove the plate from the freezer and enjoy! Store in an airtight box in the fridge for up to 1 week.
*A grinding of sea salt; and/or toasted sesame seeds are delicious too. Experiment.