Vegan Dark Chocolate Cinnamon and Sugar Roasted Chickpea Bark
Hello & Happy Friday !!
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.
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, rich dark 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 rocks:
Packed with protein
Packed with fiber
Perf for any seaons
Can easily be made in bulk
Eat Drink Shrink
Yields 10 pieces or more
5 minPrep Time
40 minCook Time
45 minTotal Time
- 1 can chickpeas, drained, rinsed, dried
- 2 tbs coconut oil, divided
- 1 tbsp ground cinnamon
- 1/4 cup cane sugar
- 1 cup Lily's Dark Chocolate Chips
- Preheat oven to 400 degrees.Open your package of garbanzo beans pour in a strainer and rinse with cool water. Shake off excess water and pour onto a towel. Make sure all skins are removed from the beans.
- Once dry, place garbanzos in a small mixing bowl with 1 tbsp coconut oil, ground cinnamon, and sugar and gently mix until coated.
- Return garbanzos to baking sheet and place in 400 degree Fahrenheit oven to roast for approx. 40 minutes.
- Shake baking sheet in a circular motion every 10-15 minutes to ensure even roasting.
- Remove from oven when garbanzos are a medium brown color and crispy when tasted. Set tray on cooling rack.
- While garbanzos are cooling, melt chocolate chips. Add in 1 tbs coconut oil. Chocolate should be completely melted and drip off of the end of the spoon easily.
- Pour chocolate in small mixing bowl and add garbanzos while they are still warm. Stir and then pour onto a baking pan (I used a loaf pan) with a fresh sheet of parchment paper. Spread evenly on baking sheet with spatula.
- 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 refrigerate.