Mexican Chocolate Covered Chickpeas
These easy Mexican Chocolate Covered Chickpeas are crispy on the inside and covered with dark chocolate and warm spices on the outside.
Servings: 8
Calories: 187kcal
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
By removing as many of the skins as possible, they dry more easily, as the skins hold a lot of the water.
These chocolate covered chickpeas will last 1 week in an airtight container in the fridge.
Nutrition
Calories: 187kcal | Carbohydrates: 26g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 15mg | Potassium: 155mg | Fiber: 5g | Sugar: 13g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
