A nut-free twist on chocolate covered almonds brings you these delicious clusters of chocolate covered chickpeas! They’re incredibly simple to make, and ultra-satisfying.
If you’re looking for healthier dairy-free snacks to entice picky eaters, these chocolate-covered chickpeas are sure to be a hit.
With just 2 or 3 ingredients, you can whip up this perfect snack in no time.
As an added bonus, these chocolate chickpea clusters are not only vegan, but also naturally gluten-free, filled with plant protein, and there are no additives like soy lecithin, and no coconut oil!
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Ingredients + Substitutions
All you need to make these chocolate chickpeas are TWO (plus an optional third) ingredients.
- Chickpeas: Also known as garbanzo beans. You can use chickpeas cooked from dried, or canned that have been drained and rinsed.
- Vegan chocolate chips: Choose semi-sweet or dark chocolate chips, depending on your preference for sweetness.
- Salt: Although optional, the touch of salt gives this treat a nice sweet and salty combination, so I recommend using it.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Place the chickpeas in a single layer on a baking sheet and roast until crispy, approx. 25 mins. (photo 1)
Melt the chocolate chips in a double boiler, and add the salt, if using. (photo 2)
Add the roasted chickpeas to your melted chocolate and stir until evenly coated. (photo 3)
Then use a small cookie scoop to make clusters and place them back on the baking sheet. (photo 4)
OPTIONAL: Sprinkle the chocolate covered chickpeas with coarse sea salt while still in a melty state so it adheres to the clusters.
Then refrigerate the tray for at least one hour to harden them before enjoying.
Equipment
A double boiler is handy for melting the chocolate, but if you don’t have one, you may make your own using this method.
Alternatively, you can melt the chocolate in a microwave-safe bowl if you use a microwave. We avoid using microwaves and prefer the DIY double boiler method.
Storage
Keep leftovers in the fridge (especially in warmer climates) so they stay firm for up to 5 days.
You may freeze them for up to 3 months. Use a freezer-safe airtight container, layered with parchment paper to prevent them from sticking to one another.
Expert Tips
- If using canned chickpeas, make sure to drain and rinse them before roasting.
- For increased flavour, you may add a ½ teaspoon of pure vanilla extract to the melted chocolate along with the salt.
- If using the optional coarse salt, work quickly to sprinkle it on the clusters while the chocolate is still soft so that it sticks well.
More fantastic vegan chocolatey desserts
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1.5 cups cooked or canned chickpeas approx. 15 ounce can
- 1 cup vegan chocolate chips
- ⅛ teaspoon sea salt optional
- course salt for sprinkling optional
Instructions
- Preheat the oven to 425℉/218℃ convection bake and line a baking sheet with parchment paper.
- Arrange your chickpeas in a single layer on the tray and bake them for 15 minutes, then shake or mix them around and bake another 10-15 minutes until crispy.
- In the last 5-10 minutes of baking the chickpeas, melt the chocolate in a double boiler. (If you don't have one, use this method.)
- Then add the ⅛ teaspoon of salt to the melted chocolate, stir, and add the roasted chickpeas. Stir to evenly coat them.
- Use a small cookie scoop or a tablespoon to spoon clusters of the chocolate chickpeas back onto the same baking sheet. (You should get about 16 clusters.)
- Now, sprinkle the clusters with the coarse salt (if using it) while the chocolate is still in a melty state so the flakes stick to the clusters. Then refrigerate the tray for at least one hour to harden and solidify the chocolate again before enjoying.
Nutrition
FAQ
Chocolate chickpeas are a protein-packed snack that is vegan, gluten-free, soy-free, and kid-friendly too. But enjoy them in moderation, since they still contain sugar.
Since we’re skipping the oil, that highly reduces the calories compared to store-bought chocolate chickpeas. Our chocolate chickpeas contain only 82-ish calories per cluster. (Depending on how large you make them.)
Deb
I made these a few days ago and forgot to leave a review. This was an amazing healthy treat. Not as crunchy as chocolate covered almonds but way less fat! My husband loved these too, thanks for all you do for us, Rosa! Huge fan!! ❤️
Rosa
Aww I’m so glad. Appreciate the kind words Deb. Thanks so much for the review. 🙂
Judy
I really wanted to like this recipe however it did not turn out well. I followed the directions exactly (and I’ve been cooking WFPB for 10 years.). The chickpeas were crisp after baking and I cooled them a bit before coating them in melted chocolate but after chilling in the fridge for over an hour, the peas were mealy and didn’t stay crunchy. I did drain, rinse and pat them dry before baking even though the recipe doesn’t mention to do that. Not a recipe I will keep.
Rosa
Sorry it didn’t work for you, Judy.
Julie
This was a delicious snack!!! My kids loved them too. Thanks for sharing!
Rosa
You’re welcome Julie!