a different use for chocolate
Yes, I love chick peas. Yolie knows this, as she sent me this card, along with some US/UK snack bars (bar swap ahoy!) I’ve actually eaten all of the bars already. No photos. No evidence. Whoops.
Really, I don’t care; they were all delicious, particularly the peanut buttery, chocolatey chippie Larabar. I tend to make all my own snacky-goods these days… it was a nice change to try something packaged, plus sample some of the brands I am constantly seeing around blog-land. Makes me feel involved, you know? Not like some un-educated hobo slumming it Down Under.
Anyway, I make this recipe all the time… I love it, but people may think I’m weird for this one. Whatever.
Chewy Chocolate Baked Chickpeas:
(Vegan, gluten, nut, seed, cane sugar free)
- 1C cooked chickpeas
- 4t cacao powder (or cocoa)
- 4t maple syrup (or agave/honey/rice syrup)
- 1t coconut oil
- 3T water
- 1/4t sea salt
- Combine cacao, syrup, water and salt to make a runny paste.
- Toss through chickpeas, coating well (I actually marinate the chickpeas overnight in this ‘syrup’ but if you can’t be bothered, just skip this… I just think it intensifies the flavour).
- Spread onto a lined baking tray.
- Bake at 180 degrees C for 25 minutes, stirring every 5 minutes or so (the chocolate sauce will begin to thicken and coast the chick peas).
- Turn down oven to 150, bake for a further 10 minutes.
- Turn the oven down to 100 degrees, bake for a further 15 minutes.
- Turn oven off, leave the chickpeas inside to cool completely.
These are great on top of something gooey – think oatmeal, ice cream, tofu pudding (pictured above) banana soft serve, or as I did this morning, chia seed pudding. The chicks peas are dry and chewy…. not crispy – don’t expect anything crunchy… I always add a touch extra salt – dark chocolate and sea salt is a pretty wicked combo. For some reason, they remind me of a stale malteaser. It won’t win any beauty competitions, but this was delicious:
Vanilla Lucuma Chia Pudding:
(Vegan, gluten, nut and cane sugar free)
- 1/4C chia seeds
- 2t raw lucuma powder
- 1/2cvanilla soy milk
- 1/4t vanilla bean paste
- 1/8t sea salt
- 1t agave
- Mix everything together, and chill in the fridge for 10 minutes or so, while the chia gel up.
- Top with the chocolate chickpeas.