Can I use raw chickpeas instead of canned?

No. Canned chickpeas are the right choice for this recipe. Raw chickpeas do not soften enough and will not roast into the right texture, even if you soak them.

Do I have to use dark chocolate?

No, but dark chocolate gives you the best balance with the chickpeas. If you prefer something sweeter, vegan milk chocolate works too. Sugar-free chocolate is also an option.

Can I skip the coconut oil?

Yes, you can. It helps the chocolate melt more smoothly and set a little better, but it is not required.

Are these really vegan?

Yes, as long as you use dairy-free chocolate. That is what makes Vegan Chocolate Covered Chickpeas such a nice option for plant-based snacking.

Are these gluten-free?

Yes. The recipe does not use any gluten-containing ingredients, so it fits well into gluten-free eating.

Can kids help make them?

Absolutely. This is a great kitchen project for kids, especially once the chickpeas have already been roasted. Let them help with spooning or clustering the chocolate-coated chickpeas onto the parchment. It is simple, fun, and only slightly messy — which, for kids, is basically a miracle.

Chocolate Chickpeas — A Healthy Dessert That Tastes Like a Treat

Description

These Chocolate-Covered Chickpeas are a crunchy, chocolatey snack made with just a few simple ingredients. They are quick to prepare, naturally vegan, and give you that sweet-salty dessert feeling with a little extra protein.

Ingredients

Scale

1 can chickpeas, drained and rinsed
¾ cup dairy-free dark chocolate chips
1 teaspoon coconut oil, or another neutral oil such as avocado or canola
Optional: ½ teaspoon sea salt

Instructions

Heat the oven to 350°F (180°C). If your oven has convection mode, use it for a slightly quicker roast.
Drain and rinse the chickpeas well. Shake off the excess water, then spread them out on a parchment-lined baking sheet.
Pat the chickpeas dry with a clean kitchen towel or paper towels. A few loose skins are fine.
Roast for about 50 minutes, stirring every 20 minutes so they dry and brown evenly. The chickpeas should become firm, smaller, and crisp. Taste one to check for crunch.
Let the roasted chickpeas cool on the pan while you melt the chocolate.
In a saucepan over low heat, melt the chocolate chips with the coconut oil, stirring constantly until smooth.
Remove the pan from the heat and mix in the sea salt, if using, along with the roasted chickpeas.
Drop spoonfuls of the chocolate-coated chickpeas onto lightly greased parchment paper, spacing them apart so they do not stick together.
Freeze for about 10 minutes, or until the chocolate firms up.
Peel the clusters off the parchment and store them in an airtight container in the refrigerator for up to 1 week.

Nutrition

Serving Size: 1cluster
Calories: 97kcal
Sugar: 4g
Sodium: 214mg
Fat: 5g
Saturated Fat: 4g
Carbohydrates: 11g
Fiber: 2g
Protein: 3g