CHOCOLATE PEANUT BUTTER CHICKPEA BRITTLE

 

I love them raw, roasted, spicy , savory ... so why not sweet? It took one bite of this brittle to answer that question. YES TO SWEET CHICKPEAS.

Protein AND fiber in my dessert.. ill take it! Perfect for curbing those late night cravings. 

 

I n g r e d i e n t s 
1 can chickpeas
1 tbsp coconut oil, divided
1/4 tsp sea salt
1 cup dark chocolate chips
2-3 tbsp nut butter
1-2 tbsp honey or maple syrup

 

D i r e c t i o n s 

Preheat your oven to 400F and line a baking sheet with parchment paper.

Drain, rinse and dry your chickpeas. To a mixing bowl add your chickpeas, 1/2 tbsp coconut oil + 1/4 tsp sea salt. Mix well and add to baking sheet, making sure they are spread out.

Roast for about 45-55 minutes, stirring halfway through cooking time. Chickpeas are done when they are golden brown and crunchy. They will continue to harden as they sit. Set aside and allow to cool!


In a microwave safe bowl add your chocolate chips. Microwave in increments of 45 seconds, stirring in between each. Once all melted stir in the other 1/2 tbsp coconut oil.

If chocolate bowl is large enough add your chickpeas + nut butter + honey into that bowl. If not transfer to one big enough. Stir to coat.


On that same parchment lined baking sheet, spoon your mixture in clumps, size to your liking.

Freeze for 30 minutes to set! Save in container in fridge or freezer.

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