Chocchoc Chickpeas

So a variation on my savoury chickpeas,……Chocchoc Chickpeas; a sweet, chocolatey snack with tonnes of goodness

These are so yummy and ideal for an afternoon or coffee break snack, they will ward off any chocolate craving and really taste so good, I know that because even my son can’t get enough of them!!

Chickpeas, also known as Garbanzo Beans, belong to the legume family and contain a number of key nutrients which offer major health benefits, making them a worthy addition to a clean diet.

Chickpeas are a valuable source of protein with 1 cup providing 15g. This is why they form a large part of a vegan or vegetarian diet. They also contain amino acids which help to maintain the body’s tissues but it is worth noting that they are an incomplete protein and do not provide all of the amino acids that the body requires to do this which is why it is important to pair them with other sources such as nuts, seeds or meat.

A major benefit of chickpeas is their dietary fibre content. 1 cup of chickpeas provides half of a woman’s dietary fibre needs for the full day! Fibre helps soften stools to fight constipation, and also helps to control blood sugar levels, allowing sugar to move slowly from the digestive tract into the bloodstream. As a result, a spike in sugar levels is less likely after eating meaning a lesser chance of fatigue and irritation from a subsequent blood sugar crash.

Chickpeas contain the nutrient manganese that aids bone development and wound healing, and Vitamin B-9 that assists brain development and new cell growth which again is a really good reason to eat more of them. A I cup serving of chickpeas provides 94% of Manganese and 70% of  Vitamin B9.

Makes 1 Jar full

  • A large can (796ml) of chickpeas, drained and rinsed
  • 2 tsps coconut oil
  • 2 tsps cacao
  • 2 tsps xylitol
  • 1/2 tsp cinnamon
  • 1 tsp maple syrup (or sugar free syrup)
  • Handful of Cacao nibs (optional)
  1. Place the chickpeas on a baking sheet lined with foil
  2. Melt the coconut oil and mix all the other ingredients together
  3. Pour the mixture over the chickpeas and mix really well
  4. Empty onto a foil lined baking tray and bake at 350 degrees for about an hour, turning every 15 minutes ensuring every pea is well coated
  5. Sprinkle another tsp of xylitol over once they are crisping up and cook for 5 minutes more ensuring they don’t burn (can happen quickly!) If they are burning up but aren’t crispy, change the foil for a fresh sheet and place back into the oven.
  6. Once crispy, remove from the oven, add the cacao nibs and allow to cool before emptying into your jar where they will keep well until you eat them all. I tend to place a few bits of rice at the bottom of the jar which prevents them from going soggy.