Chocolate Chickpea Bark (Gluten-Free, Vegan / Plant-Based, Refined Sugar-Free

• Vegan
• Gluten free

• Produce

  • 1 can Garbanzo beans

• Baking & Spices

  • 1/4 tsp Sea salt, finely ground
  • 1 cup Semi-sweet chocolate chips, vegan

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on nutritionicity.com

Description

Directions

• 1) Open can of garbanzos, pour in a strainer and rinse with cool water. Shake off excess water and pour onto a tea towel. Gently rub garbanzos with towel, in a circular motion. Discard any skins that fall off.
• 2) Place garbanzos on a parchment lined baking sheet and allow to dry to the touch. It is important that they are dry before coating in oil or they will not get crunchy when roasted. If you are running short on time you can place the baking sheet in the oven while it preheats to evaporate the remaining moisture.
• 3) Once dry, place garbanzos in a small mixing bowl with olive oil and gently mix with hands or wooden spoon until coated. Then sprinkle with finely ground sea salt and gently mix. Return garbanzos to baking sheet and place in 400 degree Fahrenheit oven to roast for approx. 40 minutes. Shake baking sheet in a circular motion every 10-15 minutes to ensure even roasting. Remove from oven when garbanzos are a medium brown color and crispy when tasted. Set tray on cooling rack.
• 4) While garbanzos are cooling, melt chocolate chips. This can be done on the stovetop or in a microwave safe glass bowl. Heat chocolate in microwave on power 7 for 30 second increments stirring after each increment. Chocolate should be completely melted and drip off of the end of the spoon with relative ease. Pour chocolate in small mixing bowl and add garbanzos while they are still warm. Stir with a wooden spoon until evenly coated and pour onto a baking pan (see picture in post) with a fresh sheet of parchment paper. Spread evenly on baking sheet with spatula. Refrigerate for a few hours to solidify the chocolate. Once very firm, remove from refrigerator and either cut with a sharp knife or break into random pieces. Store in an airtight container at room temperature or refrigerate.