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Chocolate Covered Chickpeas perfectly balances salty, crunchy chickpeas with smooth dark chocolate. Keep chocolate chickpeas on hand for a quick snack or treat!
These sweet and salty chocolate chickpea clusters are the next best thing since chocolate quinoa crunch bars!
You already know that I’m a fan of adding chickpeas to desserts… see chickpea brownies and chickpea cookies.
But these chocolate chickpeas are something else altogether!
Instead of blending chickpeas and making chickpea cookie dough, they are roasted as usual and then mixed with chocolate.
And the result is delicious! They add a fantastic crunch to this chocolaty treat (which is great if you’re nut-free).
Ingredients
You will need these simple ingredients to make chocolate chickpea clusters:
Of Special Note
- Chickpeas - This recipe uses 1 can of chickpeas, which is about 1 ¾ cups if you cook chickpeas yourself. Unlike with dark chocolate hummus, you don’t have to peel the chickpeas for this recipe. If they fall off while drying, you can discard them, though!
- Chocolate - I like to make dark chocolate chickpeas, but you can any type of chocolate for this recipe. Semi-sweet or vegan milk chocolate are both great options!
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Chickpea Cluster Variations
Here are a few ways to customize chocolate chickpeas:
- Salted Chocolate - I like to add a little bit of coarse Himalayan sea salt on top of the chickpea clusters, the combo of the slat with dark chocolate is delicious!
- Peppermint Chocolate - You can flavor the chocolate with a bit of peppermint extract for a holiday treat.
- Fruity Chocolate Clusters - Add in some blueberries or raspberries for an extra burst of flavor similar to chocolate blueberry clusters.
- White Chocolate - Instead of regular chocolate, use vegan white chocolate.
- Chocolate Caramel - Add a swirl of vegan caramel along with the chocolate for a salted chocolate caramel treat.
How to Make Chocolate Covered Chickpeas
Here’s a step-by-step guide to making the best chocolate covered chickpeas:
- Step 1: Rinse and dry chickpeas.
- Step 2: Roast chickpeas until crispy.
- Step 3: Melt chocolate with oil.
- Step 4: Mix roasted chickpeas with melted chocolate.
- Step 5: Dollop clusters of chocolate chickpea mixture onto parchment paper.
- Step 6: Add a sprinkle of sea salt. Chill the chickpea clusters in the fridge to allow the chocolate to harden.
Top Tips
Roasting the chickpeas - Make sure that the chickpeas are fully dry before roasting, or else you’ll end up steaming them, and they won’t have that ideal crunch. You could even add a bit of oil when you roast them for an extra crispy chickpea, but I find they still turn out very crispy without it.
Melting the chocolate - Adding a touch of oil when you melt the chocolate helps it stay smooth and keeps it from getting too thick when you coat the chickpeas. More is less with the chocolate. I’ve tried this recipe with different amounts, and too much chocolate overpowers the crunch and makes the clusters difficult to bite into. You want to just coat the chickpeas, not drown them.
Recipe FAQ
Leftover chocolate covered chickpeas can be stored in an airtight container or ziplock bag in the refrigerator for about a week.
More Vegan Chickpea Desserts
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📖 Recipe
Chocolate Covered Chickpeas
Ingredients
- 15 oz can chickpeas
- ⅔ cup dark chocolate chips or semi-sweet chocolate chips
- 1 teaspoon canola oil for melting chocolate
- 1-2 teaspoon coarse or flaky salt for sprinkling on top (optional)
Instructions
- Rinse and dry chickpeas.
- Roast chickpeas in the oven at 425°F for 40 minutes, giving a shake after 20 minutes.
- Remove the chickpeas from the pan and let them cool for a couple minutes.
- Melt the chocolate with oil in the microwave in 30 second intervals, stirring in between. This should only take 1 minute in total.
- Mix roasted chickpeas with melted chocolate. Add in any extracts or mix-ins at this point, if desired.
- Dollop clusters of chocolate chickpea mixture onto parchment paper. You can make whatever size clusters; I usually do about ¼ cup to get 6 clusters total. You could also spread the chocolate chickpeas into a single layer and then break it into bark once it’s hardened.
- Add a sprinkle of sea salt to the chocolate clusters, if desired.
- Chill the chickpea clusters in the fridge for about an hour to allow the chocolate to harden.
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