Dark Chocolate Chickpea Bark

Dark Chocolate Chickpea Bark - A Plant-Based Revolution

I have a new recipe that everyone is going to go “nuts” over!  You’ll freak out how delicious this is. Plant-Based Dark Chocolate Chickpea Bark is here!  It’s literally the most genius dessert I’ve made.

Don’t worry – if you think you will taste the chickpeas you won’t.  They’re simply just roasted, crunchy, and covered in Ghirardelli dark chocolate. This is a great nut-free version of chocolate-covered nuts and is super high-protein because duh, they’re chickpeas! #YUM

Breaking chickpea bark - A Plant-Based Revolution
Breaking up the chickpea bark

What makes this vegan chocolate chickpea bark a healthier snack?

This snack is high in protein, high-fiber, lower fat, super easy, and packed with vitamins and minerals. You don’t need a kitchen aid mixer, blender, or food processor. Just a bowl and an oven! Doesn’t get much easier than that!

This recipe is also soy-free, 100% plant-based, vegan, gluten-free, and has no refined flour. Make sure to use dark chocolate to make this healthier! Dark chocolate has much higher antioxidant contents than milk chocolate. Another side note, milk chocolate is normally not vegan and there are more dark chocolate varieties that are vegan.

How Do I Make these?

It’s so simple you’ll be amazed.  Before baking them, you first need to drain the aquafaba liquid from the can, rinse and drain. Then pat dry to make sure they are not wet. You may see some of the outer “skin” come off. That’s good! If I see any, I place them between my fingers and push the chickpea out of the skin and discard any skin that comes off.

Skins removed from chickpeas

After you have rinsed, dried, and removed any of the skin, you will then start by baking the chickpeas in the oven for about 35 minutes or until crunchy. Keep an eye on them as you don’t want mushy chickpeas in your chocolate – that wouldn’t be good.  And you don’t want to overcook or burn them.…so make sure they have a good crunch to them before taking them out of the oven.

Remove the chickpeas from the oven and add them into a bowl. Melt the Ghirardelli dark chocolate, starting with 30-second intervals, stirring in between until it is all melted. Stir the chocolate into the chickpeas, coating them evenly.

Spread the chocolate with chickpeas back onto the parchment you used to bake them on, in an even layer.  I spread them out into somewhat of a rectangle shape, moving the chickpeas around until it is evenly distributed. If there are “thin” gaps of chocolate in between the chickpeas, spoon in a little more chocolate in those areas so it is not too thin. Then put the pan in the freezer for about 15-20 minutes or until the chocolate is completely hardened. 

Break the bark into pieces as big or as small as you’d like then serve!

You can store them in the fridge or the freezer but if freezing, make sure they are protected. Enjoy

Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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2 Comments

  1. Fabulous recipes! Love them!

    1. Hi Joan,
      Thanks for your great review! I’m so glad you love the recipes. Keep checking back as more will be added within a couple weeks!
      Michele

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