Ingredients
Units
Scale
- 1 can chickpeas, drained, rinsed, dried
- 2 tbs coconut oil, divided
- 1 tbsp ground cinnamon
- 1/4 cup stevia sugar or sugar alternative
- 1 cup Lily’s Sweets Stevia Sweetened Dark Chocolate Chips
- 1 tbsp flake salt
Instructions
- Preheat oven to 400 degrees.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
