Easy delicious chocolate vegan snacks with a little protein. These chocolate chickpeas contain just five ingredients, make eight nests and are a fun simple treat great to make with kids.
NUTRITIONAL INFORMATION
Each serving contains 128 calories, 2.5g of fibre and 2.5g of protein.
INGREDIENT CHOICES AND SUBSTITUTIONS
I’ve made mine with vegan dark chocolate chips (the Tesco ones are only 69p), but you could opt for any chocolate of your choice. The vegan butter can be substituted for coconut oil, but I wouldn’t swap it for sunflower or vegetable oil. Ideally, it needs to be something that’s in a solid form when cool.
The pinch of salt helps the chickpeas crisp up because you want them to be as dry as possible, so they have an almost nutty texture once cooked. It’s a tiny amount that should be safe for low sodium diets, and I wouldn’t recommend skipping it, but if you’re looking for a recipe with zero salt, you can omit it and everything should still work out, but your chickpeas may need an extra minute or two.
HOW TO STORE AND KEEP
After you remove them from the freezer, they need to be kept somewhere cool. I kept mine in the fridge, but kept in a container in a cool cupboard away from direct sunlight should be good enough. Your chickpea nests should keep for about a week after making if stored in the correct environment.
CHOCOLATE CHICKPEAS NESTS
Simple protein chocolate treats with just five ingredients, great to make with kids.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Chocolate Chickpea Nests
Simple protein chocolate treats with just five ingredients, great to make with kids.
Course Snacks
Cuisine American
Keyword Chocolate Chickpeas
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 128 kcal
Ingredients
- 1 can chickpeas drained and rinsed
- 1 tbsp sunflower oil or coconut oil
- ¼ tsp salt
- 100 g dark chocolate chips
- 1 tbsp vegan butter
Instructions
- Preheat oven to 230°c.
- Pour the chickpeas into a bowl, then pour the melted coconut oil/ sunflower oil overtop and stir to combine. Transfer the chickpeas onto the baking tray and sprinkle with the salt, then roast them for 25-30 minutes.
- Pour chickpeas through a mesh strainer to drain them, then rinse them. Transfer to a plate and pat them dry with a few paper towels, or gently roll them into a tea towel to rub them dry.
- Once the chickpeas are roasted, set them aside for 10 minutes to cool slightly.
- Meanwhile, melt the chocolate chips and vegan butter together either in a large bowl over a saucepan of boiling water, stirring frequently until the chocolate is melted and smooth.
- Line a baking tray and set aside. Transfer the chickpeas into the bowl with the melted chocolate and stir to combine. Take a heaped tbsp of chocolate chickpeas them back out onto the lined baking tray and place the tray in the freezer for at least 30 minutes.
- Once the chocolate has hardened, break them apart peel your nests off the tray and enjoy!
