Chocolate Chickpea Bark2016-12-14
- Yield : 8
- Servings : 8
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 50m
The holiday baking season is upon us! What better way to kick it off than with a new twist on your traditional candy bark? This chickpea bark is sweet and savory – definitely *barking* up the right tree.
When I was a kid, during the holiday season it was always a tradition for my family to head to the store and pick up some peppermint holiday bark. I can remember countless December nights spent playing board games around the warm fire, munching on holiday bark.
In fact, an easy way to spice up this recipe would be to add a drop of peppermint extract and top with crushed peppermint candy to create a truly authentic holiday flavored bark. (brb may need to make a new batch to test this out..)
Hope you all enjoy your bark and your holiday! 🙂
From Plant-Based on a Budget: If you’re thinking of making a homemade holiday treat but do not care to spend hours in the kitchen, then this Chocolate Chickpea Bark is the way to go. It’s super simple and uses everyday very wholesome ingredients. Triple win! Your family will absolutely love it.
Get The Kids Involved
We know that involving the kids in every meal you cook can be a messy and a somewhat stressful affair, but this recipe is so simple and straightforward, it is the perfect one to go all in. Coating the chickpeas with the olive oil, melting the chocolate chips (with the help of an adult!), and spreading the mix in the baking pan are all great tasks for the little ones to take on. This Chocolate Chickpea Bark will taste even better if they feel they were a part of the process (this is a master Mom tip for every recipe you cook!)
- My favorite knives
- Measuring cups
- Measuring spoons
- Medium Bowl
- Baking sheet
- Double Boiler
- 8-inch Baking Pan
Photos by Alfonso Revilla
- 1 (15-ounce) can of garbanzo beans, rinsed and drained
- 1 teaspoon of olive oil
- Dash of sea salt
- 1 cup of vegan semi-sweet chocolate chips
Preheat the oven to 400 degrees F (204 degrees C). Lay the garbanzo beans on a flat surface and pat dry with a towel or paper towel. You want your beans to be dry as possible before roasting.
In a medium bowl, toss the garbanzo beans and olive oil together. Once evenly coated, lay them out on a baking sheet and sprinkle with salt.
Bake them for 30 to 35 minutes, until they’re a golden brown but not burned. Every 10 minutes or so, shake them around on the pan to ensure even roasting.
Once roasted, remove the garbanzo beans and set them aside to cool. While they’re cooling, melt your chocolate chips. You can either double boil them, or microwave them in 45-second increments, stirring in between, until they smooth and melted.
Once the chocolate is melted, combine with the chickpeas in a bowl and transfer to an 8x8 baking pan, and spread evenly. Bark should be about a quarter-inch thick, or as thick as a chickpea is tall.
Put it in the freezer and break it up once it is completely solid.