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SUGAR FREE SALTED CHOCOLATE CHICKPEA BARK

 

If there is one bean that never get’s old, it’s chickpeas!!

 

They make for the perfect snack, the flour can be used as a gluten free binder, and don’t get me started on the hummus. Bonus, they are packed with plant protein and fiber, chickpeas are one of my favorites and they are a bargain to boot!! 

Think chickpeas are only used for savory dishes?! Think again! 

You can use the brine to create vegan macarons (I have yet to nail a recipe yet as it’s so temperamental),  add the whipped brine into recipes for a little lift. (experimenting next week with this!), or you can roast and toss in some dark chocolate for a more filling indulgence!

Needless to say, there are endless options with chickpeas!

 

 


What’s fab about this recipe, is everything! It’s quick, easy, affordable, features crispy cinnamon and sugar roasted chickpeas, sugar free, made with stevia sweetened chocolate, are perfect for any season, can easily be made in bulk, has texture, aesthetic appeal, packs protein, fiber, and is a fun modern spin on plain ol’ dark chocolate!

 


If you love all things chocolate, chickpeas, or just fun effortless modern vegan desserts, you’re going to love this new vegan Dark Chocolate Cinnamon & Sugar Roasted Chickpea Bark!!

 

 

Why this recipe is great: 

 

Quick

Easy

Affordable 

Packed with protein

Packed with fiber

Has texture

Perf for any season

Can easily be made in bulk

 

 

 

Print
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Sugar Free Vegan Salted Chocolate Chickpea Bars


  • Author: LABELESS
  • Total Time: 45 minutes
  • Yield: 10 pieces or more 1x

Ingredients

Units Scale

Instructions

  1. Preheat oven to 400 degrees.
  2. Drain your chickpeas and rinse with cool water. Shake off excess water and dry well with paper towels. You can remove the skins or leave them on.
  3. Once dry, place chickpeas in a bowl with 1 tbsp coconut oil or oil of choice, ground cinnamon, sugar free sweetener of choice and gently mix until coated. 
  4. Place beans on a pan lined with parchment paper. Roast for 30 – 35 minutes. Shake baking sheet in a circular motion every 10-15 minutes to ensure even roasting and prevent burning. Remove from oven when chickpeas are a medium brown color and crispy when tasted. Allow the beans to cool. 
  5. While chickpeas are cooling, melt the chocolate chips. Add chips to a bowl with 1 tbs coconut oil or skip the oil. Heat for 1-2 minutes stopping every 15 seconds or so until fully melted.
  6. Add chickpeas to the bowl and toss and coat until covered. Pour the mixture onto a pan lined with parchment paper and gently spread into an even layer. Top with flake salt. 
  7. Refrigerate for a few hours to solidify the chocolate. Once very firm, remove from refrigerator and either cut or break into pieces. Store in an airtight container in the refrigerator.
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes

Nutrition

  • Serving Size: 1
 
 
 
 
 
 
 
 
 

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