Crunchy, sweet AND spicy. I mean, is there anything yummier than chilli chickpea choc bark? Oh.. not a chilli fan? Not a problem, because today there’s three flavour options to satisfy a range of pallets.
If you’ve not tried roast chickpea chocolate before, think maltesers!
400g tin chickpeas
1 teaspoon olive oil
1 pinch sea salt
180g dark chocolate
Flavour 1: Chilli (pictured)
1 teaspoon chilli flakes
1 pinch cayenne pepper
Flavour 2: Sea Salt & Rosemary
1 tablespoon fresh rosemary, diced OR 2 drops rosemary essential oil, or to taste
1 big pinch sea salt
Flavour 3: Lime
1 tablespoon lime zest or 3 drops lime essential oil, to taste
Pop your oven on to 200*.
Drain chickpeas and rinse with water. Drain on paper towel until dry. It’s super important they are dry before the oil goes on or they won’t end up crunchy!
Take out any chickpea skins that fall off.
In a bowl mix the (dry) chickpeas with olive oil and sea salt. Pour onto baking tray lined with baking paper. Cook for 30-35 mins, giving the tray a shake every ten minutes (to make sure they don’t burn on the bottom). Once golden brown, take chickpeas out of the oven and leave to cool.
Melt dark chocolate in a bowl sitting over a saucepan of water.
In a bowl mix together the melted chocolate and the chickpeas. Add half your chosen flavour ingredients and stir in well. Pour the mix onto another tray lined with baking paper and spread the mix out evenly with a spatula. Scatter the remaining ingredients on top.
Pop in the fridge for two hours to set. Break into bark pieces and serve!
Store in fridge or freezer and of course, enjoy!
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