You may have had chocolate bark with almonds, but probably never with chickpeas. Why chickpeas? Because they’re lighter and loaded with protein, fiber, iron, calcium, and essential minerals. They give a nice crunch to the creamy chocolate while revving up its nutritional benefits. Make a double batch to have around for that perfect combination of smooth and crunchy.
SERVES 16
2 cups cooked chickpeas
1 tbsp + 1 tsp melted coconut oil, divided
1 cup dairy-free dark chocolate chips
1 Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
2 In a medium bowl, toss the chickpeas with 1 tbsp coconut oil until well coated. Spread the chickpeas in a single layer on the prepared baking sheet and bake for 25 minutes or until crunchy. Let cool on the baking sheet.
3 Line a second baking sheet with parchment paper. Place the chocolate chips and remaining 1 tsp coconut oil in a medium glass bowl and set over a saucepan of boiling water. Stir constantly until the chocolate is fully melted. Remove from heat.
4 Fold the roasted chickpeas into the melted chocolate, stirring gently until fully coated. Spread the chocolate mixture in a thin layer on the prepared baking sheet. Place in the freezer to set for at least 30 minutes.
5 To serve, break the bark into pieces. Store in an airtight container in the freezer.