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Crunchy roasted chickpeas coated in rich dark chocolate make for a satisfying treat that’s both simple and delicious. This easy-to-make dessert requires just two ingredients and takes just a few minutes hands-on time!
Crunchy Roasted Chickpeas + Chocolate
Chickpeas are usually associated with savory dishes like hummus (I love my Beetroot Hummus) or Chickpea Quinoa Rice—both of which I adore. But did you know that chickpeas are actually quite neutral in flavor? This makes them perfect for incorporating into sweet snacks and desserts.
This time, we’re pairing roasted chickpeas with dark chocolate. Because let’s face it—everything tastes better with chocolate, right? 😄The idea for this recipe came when I was searching for chickpea dessert inspirations and stumbled across it. I immediately thought, Why didn’t I think of this before? So, I gave it a try—and here it is!
Just Two Ingredients!
Yes, this recipe really does only require two ingredients—and you already know what they are from the title. No guessing necessary!
That’s right: chickpeas and dark chocolate. First, we’ll roast the chickpeas in the oven until they’re crispy. After they cool down, we’ll coat them in melted dark chocolate. It’s similar to my quinoa chocolate bark, but since cooked chickpeas retain a lot of moisture, roasting them is essential to achieve the right crunch.
As for the chocolate, you can use whatever you like, but I recommend going with dark chocolate that’s between 50% and 70% cacao content for the best flavor balance. This time, I used 70% single-origin dark chocolate. Just choose your favorite!
Serving & Storage
Since chickpea chocolate bark retains more moisture compared to typical chocolate bark, it’s best to store it in an airtight container in the fridge. Consume within a week for optimal freshness.
For longer storage, you can freeze it for up to two weeks. Just remember to let it thaw a bit before eating so the texture is perfect!
Watch Step by Step
2-Ingredient Chickpea Chocolate Bark
Ingredients
- 120 g cooked chickpeas, (half a 400 g tin) rinsed and drained
- 125 g dark chocolate, ~4.5oz (50-70%) *See Note
Instructions
- Preheat your oven to 200°C (about 400°F). Spread the rinsed and drained chickpeas evenly on a non-stick baking sheet.
- Roast the chickpeas for 20-25 minutes, or until they become crisp. Remove from the oven and let them cool completely on a wire rack.
- Melt the dark chocolate using a double boiler. Once fully melted, remove from heat and stir in the roasted chickpeas.
- Line a baking sheet with parchment paper or a silicone mat. Pour the chickpea-chocolate mixture onto the sheet and spread it out evenly. Optionally, sprinkle some seeds or chopped nuts for extra flavors.
- Chill in the fridge for at least 30 minutes, or until the chocolate is fully set. Break into small pieces and enjoy!
Notes
- *Chocolate: I just use enough chocolate to bind and coat all the chickpeas. The result is medium-thick bark. If you want it to be thicker, feel free to increase the amount of dark chocolate to your own liking!
- Storage: Store in an airtight container in the fridge for 5-7 days or freeze up to 2 weeks. Thaw before serving.
- Adapted from Rachl Mansfield
Enjoy this simple and healthy treat!
