These easy Mexican Chocolate Covered Chickpeas are crispy on the inside and covered with dark chocolate and warm spices on the outside.
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Whenever I can sneak sweet chocolate into a recipe, I am all over it. These chocolaty Mexican Chocolate Covered Chickpeas are a sweet and spicy snack with a salty flavor and warming spices from cinnamon, nutmeg, and cayenne pepper.
These crunchy chickpeas are the perfect snack because chickpeas provide a great source of protein. Pack them in your kiddo's school lunch boxes or keep them around for an after-school snack.
This simple sweet treat is easy to make and cheaper than store-bought roasted chickpeas.
If making this chickpea snack sounds good, check out my other delicious flavors. I've made a bunch of roasted chickpea recipes including Sriracha Roasted Chickpeas and BBQ Roasted Chickpeas.
If you're looking for other Mexican chocolate recipes, I've made Vegan Mexican Hot Chocolate, Mexican Chocolate Covered Almonds, and Mexican Chocolate Truffles.
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❤️ Why You'll Love Them
- Made with warming spices, they are sweet and spicy.
- They're made with simple ingredients and are simple and easy to make.
- They are an easy healthy protein-packed snack.
- They're dairy-free and gluten-free.
🧾 Ingredients
- Chickpeas (garbanzo beans): I used a can of chickpeas that I drained and rinsed.
- Coconut oil: For baking the chickpeas in and adding to the chocolate for a silky sheen. You could also bake the canned chickpeas in avocado oil or olive oil, but I haven't tried this recipe with either. I think coconut oil would taste better because it goes well with chocolate.
- Cinnamon, nutmeg, and cayenne pepper: Add warm spice flavor.
- Dark chocolate chips: Add the dark chocolate flavor. I used semi-sweet vegan chocolate chips. You could also use dark chocolate baking chunks or sugar-free chocolate chips.
- Salt: Enhances sweetness. I like to use coarse sea salt.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Drain garbanzo beans and dry them with a clean kitchen towel. Roll the towel over the garbanzo beans to remove as many of the chickpea skins as possible and dry them thoroughly.
Step 2: In a large bowl add garbanzo beans, coconut oil, and salt. Mix to combine.
Step 3: Spread dried chickpeas out on a parchment-paper lined baking tray in a single layer.
Step 4: Bake until crispy, tossing every 10-15 minutes. Let cool to room temperature. They crisp up even more as they sit.
Step 5: Melt chocolate chips in a microwave-safe bowl at 30-second intervals.
Step 6: Add coconut oil and spices. Stir to combine.
Step 7: Add crispy chickpeas to a large bowl. Add the melted chocolate.
Step 8: Stir to combine.
Step 9: Place chocolate chickpea clusters on parchment paper and place in the freezer or fridge to set.
💭 Tip
You may be tempted to skip the drying process, but it helps because the skins hold a lot of water.
👩🏻🍳 Recipe FAQs
This simple recipe will last 1 week in an airtight container in the fridge.
Chickpeas are also known as garbanzo beans.
This chocolate-covered chickpea recipe needs to be stored in the fridge.
Other Vegan Roasted Chickpea Recipes
If you tried this Mexican Chocolate Covered Chickpeas Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Mexican Chocolate Covered Chickpeas
Ingredients
- 15 ounces can of chickpeas drained and rinsed
- ¾ cup chocolate chips
- 1 tablespoon coconut oil + ½ teaspoon for mixing with chocolate
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- Pinch cayenne pepper
- Pinch salt
Instructions
- Preheat oven to 400°F.
- Drain garbanzo beans and dry between two clean towels. Roll one of the towels over the garbanzo beans to remove as many of the skins as possible and dry them thoroughly.*
- In a large bowl, toss garbanzo beans, coconut oil, and salt. Spread out on a parchment paper lined baking sheet.
- Bake at 400°F for 40-45 minutes, or until crispy, tossing every 10 minutes.
- Let cool. They will crisp up as they rest.
- Melt chocolate chips in a microwave-safe bowl at 30-second intervals. Mine took 1 minute 45 seconds.
- Immediately add ½ teaspoon coconut oil, cinnamon, nutmeg, and cayenne pepper. Stir to combine.
- Add roasted chickpeas and toss to thoroughly coat. Spread out on parchment paper. Place in the freezer or fridge to set.
- Store in an airtight container in the fridge.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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