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

Ingredients: – ⅛ teaspoon nutmeg – Pinch cayenne pepper – Pinch salt

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.*

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.

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.

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.

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.

Spread out on parchment paper. Place in the freezer or fridge to set. Store in an airtight container in the fridge.

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