These ultra easy dark chocolate covered chickpeas are full of flavor and hide a crispy center made out of chickpeas! They make for a high-in-protein vegan snack that's also rich in fiber and very satisfying. Make these nut-free treats ahead to add to lunch boxes, kids love them!
If you are looking for an easy vegan protein snack, then you will love these chocolate covered chickpeas!
It is so easy to make and only requires 3 simple ingredients: canned chickpeas are roasted until super crispy, then tossed in melted chocolate and finally chilled in mini clusters. They make for amazing crunchy bite-size healthy snacks that are also big in dark chocolate flavor. It really is hard to stop after the first one!
They feel like a nice treat that can take a sugar craving away, but they are also hiding high-in-protein and rich-in-fiber chickpeas in the crispy middle. Using dark chocolate also boosts these mini bites with more antioxidants.
We love to sprinkle some sea salt over for a nice sweet and salty flavor. They are crazy delicious and satisfying, and fun to make too!
You can make a batch ahead and keep in the fridge to snack on during the week. They are also completely nut-free, making them safe for school lunch boxes. Our kids absolutely LOVE them and they make for a simple recipe to prepare with your little ones too!
Hope you enjoy! 💜
Why you'll love this recipe
- Easy steps
- Great source of plant-based protein
- Made using 3 simple ingredients
- Vegan, dairy-free, nut-free and gluten-free
- No added white sugar
- Crispy and full of chocolate flavor
Ingredients you'll need
- Canned chickpeas: you cannot make this recipe using dried chickpeas, even if you soak them before. You could use homemade cooked chickpeas, but using canned chickpeas makes this recipe super convenient.
- Coconut oil: use refined or unrefined depending if you want a subtle coconut flavor or not. The coconut oil is melted with the chocolate chips which helps solidify the clusters after chilled.
- Vegan dark chocolate chips: I love these vegan chips from the company Enjoy Life. They have a nice dark chocolate flavor, plus they are nut-free and school safe.
- Optional: coarse sea salt.
How to make chocolate covered chickpeas
Roast the chickpeas
Pre-heat the oven to 350º. Line a baking sheet with parchment paper.
Rinse and drain the chickpeas very well. I like to also pat dry them. If some of the skins detach from the chickpeas, discard them.
Bake in the oven for 50-60 minutes. Stir every 15-20 minutes or so and the chickpeas are ready when they are crispy and look dry. Let them cool down.
Melt the chocolate
While the roasted chickpeas are cooling down, combine the chocolate chips and coconut oil in a medium bowl and melt in the microwave 30 seconds at the time (it takes me about 1 - 1 ½ minutes). When most of the chips are melted, stir to help them fully melt. Careful not to overcook the chocolate!
Combine and chill
Transfer the roasted chickpeas into the bowl with the melted chocolate and stir to completely cover them.
Using the same baking sheet you used to roast the chickpeas, divide the chocolate chickpeas in bite-sized little clusters (about 12) using a spoon.
This is optional, but I also like to top them with a little coarse sea salt while the chocolate is still wet.
Transfer the baking sheet in the fridge until the clusters set (about 30 minutes).
How to know when are the chickpeas are done roasting?
You really want to crisp the chickpeas nicely before coating them with the melted chocolate. I made the mistake of not cooking them long enough and the texture just wasn't as great.
If you have a convection oven, it could take you less time to crisp them, somewhere around 40-45 minutes. But, with a regular oven, you will probably need at least 50 minutes or even 1 hour of cooking.
How do you know they are ready? Check for these signs:
- They are hard and very crispy (taste test!).
- They turned darker in color.
- They are smaller and some of them look cracked.
- They even feel a little powdery when you break them.
Toss and taste them once in a while to better evaluate when they are done!
Watch how to make it
- Pat dry the chickpeas to remove as much moisture as you can. This will help crisp them quicker.
- Cool down the crispy chickpeas before tossing in the melted chocolate, this will help keep them crispy.
- I prefer to melt the chocolate in the microwave because I tend to overcook and even burn it when melting on the stove. Once most chips (but not all) look melted, stir and the rest will keep melting too while moving them around. This can prevent overcooking.
- You can add some dried fruits, nuts, shredded coconut, rice krispies, etc to your clusters!
These chocolate covered chickpeas store very well in the fridge in an air-tight container for up to 5 days. The chickpeas tend to soften a little bit, but not that much and they remained great!
Yes it is possible, although the texture is better when using coconut oil as it helps to firm up the clusters while chilling.
I haven't tried it yet, but I believe you could freeze them. The chickpeas might end up less crispy after thawed, but I think it would work out.
Yes! Chocolate chips do have some sugar, but the chickpeas are high in fiber and rich in plant-based protein, making them a great addition to your diet. Use a brand of chocolate that's healthier and lower in added sugar if possible.
I love to sneak chickpeas in chocolate sweet treats! They are naturally hearty in flavor, which pair well with dark chocolate. Once the chickpeas are roasted, they are actually milder in flavor and you are left with their nice crispy texture.
More vegan sweet treats made with beans
I hope you like these chocolate coated chickpeas as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how they were. Your feedback is so helpful!
Chocolate Covered Chickpeas
- 15 oz canned chickpeas - rinsed, drained and pat dry
- ¾ cup vegan dark chocolate chips
- ½ tbsp coconut oil - refined or not, melted
- Pre-heat the oven to 350º and line a baking sheet with parchment paper.
- Add the chickpeas to the baking sheet and roast them until crispy, about 50-60 minutes. Shake the pan every 15-20 minutes or so and towards the end, taste the chickpeas to see if they are done. They should be smaller, darker in color, crispy and even a little hard and somehow turn a little powdery if you crush them. Once done, set the pan aside so they cool down.
- Once the chickpeas are done, melt the chocolate: transfer the chocolate chips and coconut oil to a medium bowl and warm up in the microwave 30 seconds at the time until mostly melted. It usually takes me about 1-1½ minutes. Once most of the chips look melted, help them completely melt by stirring in the bowl.
- Transfer the roasted chickpeas to the melted chocolate sauce and stir to combine. Transfer the chocolate covered chickpeas to the same baking sheet you used to roast the chickpeas using spoons. I like to create about 12 mini clusters, but the size and number can vary depending of what you want. You can also sprinkle some coarse sea salt over the clusters while the chocolate is still wet.
- Transfer the baking sheet to the fridge and let them set for about 30 minutes before enjoying.
- Store the clusters in the fridge for up to 5 days so they stay crispy.
- You can add some dried fruits, shredded coconut, nuts, etc as well.
- Use nut-free chocolate chips to make them safe for school lunch boxes. I like these vegan dark chocolate chip from the brand Enjoy Life.