Chocolate covered chickpeas are an easy dessert recipe that only requires three basic ingredients: chickpeas, oil, and chocolate chips. This fun, crispy treat is perfect for chickpea enthusiasts!
If you’re looking for the easiest chocolate dessert recipe that involves your favorite magical fruit, you’ve found it!
These chocolate covered chickpeas are quick and easy to make, require no baking experience, and are fun enough for kids to make. I find them to be a fun project for the family, much like the Keto Peanut Butter Chocolate Pecan Turtles I posted recently.
Whip up this garbanzo bean dessert in a small or big batch according to the size of your family and the enormity of your love for chickpeas!
I use dairy-free sugar-free chocolate chips to keep this a lower-carb vegan dessert. Feel free to pick your favorite chocolate chips, and/or get creative with a combination of dark and milk chocolate chips or even peanut butter chips or butterscotch.
Let’s get started!
Ingredients for Chocolate-Covered Chickpeas:
Chickpeas: You’ll need just under 2 cups of cooked chickpeas for this recipe, which is what you get in each can of garbanzo beans. If you prefer cooking your beans from dry, no problem! Just measure out 1 ⅔ cups of cooked garbanzo beans.
Avocado Oil/Coconut Oil: Avocado oil or coconut oil is used to protect the beans while roasting and is also used in the chocolate coating to ensure the chocolate stays nice and silky and doesn’t burn.
Chocolate Chips: Use your favorite chocolate chips! You can go with dark chocolate, milk chocolate, semi-sweet, or do as I do and use sugar-free dark chocolate chips.
If you like white chocolate, peanut butter, and/or butterscotch, you can use those instead of (or in addition to) regular chocolate chips.
Coarse Sea Salt (optional): If you love the combination of salty-sweet, sprinkle the chocolate covered chickpeas with coarse sea salt while the chocolate is still wet.
Recipe Tips:
The key to achieving crispy chickpeas is to roast them for quite some time. You’re looking at 50 minutes to an hour in the oven at 350 degrees Fahrenheit.
If you don’t mind softer chickpeas and are in a hurry, you can reduce the baking time by roasting for 25 to 30 minutes at 400 degrees.
As an alternative, you can use store-bought roasted chickpeas to skip the roasting process entirely!
How to Make Chocolate-Covered Chickpeas:
Preheat the oven to 350 degrees F.
Drain the can of chickpeas into a colander and rinse them well. Pat the chickpeas dry, then spread them on a baking sheet.
Drizzle the chickpeas with avocado oil or coconut oil and toss until everything is well-coated.
Roast for 50 to 60 minutes, shaking the pan half-way through, until chickpeas are very crispy.
Note: As an alternative, if you don’t mind the chickpeas being less crispy, you can bake for 25 to 30 minutes at 400 degrees F.
Place the chocolate chips and oil in a microwave-safe bowl and microwave for 30 second increments, stirring well between, until chocolate has melted, about 60 to 80 seconds total.
Add the chickpeas to the bowl with the chocolate and stir well until the chickpeas are completely coated in chocolate.
Transfer the chocolate-covered chickpeas to a foil or parchment-lined baking sheet and use a spoon to make clusters/piles of chickpeas. If desired, sprinkle with coarse sea salt while the chocolate is still melted.
Transfer the baking sheet to the refrigerator and chill until the chocolate has set up, at least 2 hours. Break the piles of chocolate covered chickpeas apart and enjoy!
Store any leftovers in a ziplock bag in the refrigerator.
More Chocolate Dessert Recipes:
- Rum Cardamom Fig Truffles
- Easy Low-Carb Chocolate Fudge
- How to Make Chocolate Bars
- Vegan Double Chocolate Edible Cookie Dough
Enjoy!
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If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Ingredients
For the Chickpeas:
- 1 15-oz can garbanzo beans
- 1 1/2 Tbsp avocado oil, or coconut oil
For the Chocolate Coating:
- 3/4 cup sugar-free chocolate chips, or chocolate chips of choice
- 1 Tbsp avocado oil, or coconut oil
- 2 to 3 tsp coarse sea salt, for sprinkling, optional
Instructions
- Preheat the oven to 350 degrees F.
- Drain the can of chickpeas into a colander and rinse them well. Pat the chickpeas dry, then spread them on a baking sheet.
- Drizzle the chickpeas with avocado oil or coconut oil and toss until everything is well-coated. Roast for 50 to 60 minutes, shaking the pan half-way through, until chickpeas are very crispy.
- Place the chocolate chips and oil in a microwave-safe bowl and microwave for 30 second increments, stirring well between, until chocolate has melted, about 60 to 80 seconds total.
- Add the chickpeas to the bowl with the chocolate and stir well until the chickpeas are completely coated in chocolate.
- Transfer the chocolate-covered chickpeas to a foil or parchment-lined baking sheet and use a spoon to make clusters/piles of chickpeas. Transfer the baking sheet to the refrigerator and chill until the chocolate has set up, at least 2 hours.
- Break the piles of chocolate covered chickpeas apart and enjoy!
Nutrition
