Chickpea Chocolate Crunch Bars
Chickpea Chocolate Crunch Bars
These chocolate chickpea crunch bars are one of my most popular recipes! They are a healthier twist on a classic Crunch candy bar.
I know what you’re probably thinking… a dessert made with chickpeas?! Yep! These chickpea chocolate crunch bars are reminiscent of those yummy Nestle Crunch bars that we all know and love. When I was a kid, Nestle Crunch bars were my favorite chocolate bar. I always looked forward to grocery shopping with my mom because she would let us choose one chocolate bar each, and I always reached for Crunch bars!
Now that I’m just a litttle bit older, I wanted to see if there was a way to make a healthier version of those classic bars. I know the combination of chocolate and chickpeas to make these chocolate chickpea bars may sound odd, but trust me! It’s easy and yummy and perfectly chocolate-y and crunchy, which makes these a healthier copycat version of those classic Crunch bars.
Chickpeas, also known as garbanzo beans, are usually used in savory meals but they can be used for desserts, too! Check out my chickpea blondies recipe here to see how chickpeas are used there to make a yummy dough for the vegan blondies. In this instance, roasting chickpeas and coating them in chocolate makes for a tasty base for these chocolate chickpea bars (feel free to use vegan chocolate if vegan). Freeze the bars for a few hours until solid, and take a bite! These chocolate bars are nice and crunchy. I highly recommend eating these while they’re still frozen for the best taste - and freeze in a shallow pan so they’re not too thick.
For this chocolate chickpea bars recipe, I pour the chocolate-chickpea mixture into a loaf pan to freeze them. But, you could also make this into chocolate chickpea bark by simply pouring the mixture on a baking sheet, and spreading out until thin. That would give you a nice and crunchy bar, too!
Chocolate Chickpea Crunch Bars
Ingredients
- 1 can of chickpeas, rinsed, drained, and patted dry
- 2 c of chocolate chips (use vegan chocolate if vegan)
- 1 tsp coconut oil
Instructions
- Preheat oven to 400 F. Line a baking sheet with foil and coat with nonstick spray. Also, line a loaf pan with parchment paper and set aside.
- Pour the chickpeas onto the baking sheet. Give them a quick rub to remove any of the loose skins.
- Roast for about 30 mins, until crunchy. Cool on the tray for a few minutes.
- Meanwhile, add your chocolate chips and coconut oil into a microwave-safe bowl and microwave at 30s intervals, stirring each time, until fully melted.
- Add the warm chickpeas into the bowl of chocolate and mix to coat.
- Pour the chocolate chickpea mixture into the lined loaf pan and spread into an even layer. Freeze for about 2 hours until hard. Enjoy!
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!