Ok so I’m going to start by saying I was never really much of a chocolate lover. I’m not too sure why, but since trying non-dairy chocolate snacks I will say that I get a sweet tooth craving every now and then. The past week I’ve wanted something sweet or chocolate. I just kept telling myself I didn’t need it and I didn’t have any store bought chocolate or candy so it’s not like I can go to the corner store and pick up a candy bar because well there’s milk products in it. Yuck! No thanks! I can do without it.
There was just something different today. I needed it. I was literally rummaging through my pantry to find something sweet. Let’s be clear I’m not pregnant so, maybe it’s just been a while since I’ve had any. My mind was like just give me something sweet already! So I came up with this little creation! It’s crunchy enough and has that natural saltiness that I love. The dried cranberries just give it that added chewy texture that I love with chocolate and crunch! You can customize this so easily to you’re liking. Maybe add some caramel or nuts instead of chickpeas but I just thought the roasted Chickpeas were spot on! Hope you love it!
Preparing the Chickpeas 
To start, preheat your oven to 350F. Line a baking sheet with parchment paper and set aside.
Next, drain and rinse your canned chickpeas. Transfer the Chickpeas to the prepared baking sheet and evenly lay them out.
Roast the Chickpeas for 1 hour. Halfway through toss the Chickpeas so all sides will be crispy.
Preparing the {Non-Dairy} Chocolate
Next, during the last two minutes of roasting the Chickpeas you want to start preparing the chocolate.
In a glass or microwave safe bowl, add in your non-dairy chocolate chips. Microwave the chocolate for 30 seconds at a time, and stir. Repeat until the chocolate is semi melted.
If needed add in 1 tablespoon plant-based milk to get it even more creamy.
Creating the Clusters
Once the hour is up, remove the roasted chickpeas from the oven. Immediately transfer the Chickpeas to the bowl of melted chocolate.
Stir the hot Chickpeas into the chocolate to help it fully melt and fold that into each other. Then, add in the dried cranberries and fold that together as well.
Now, prepare another baking sheet with parchment paper. Using your tablespoon measurement make little balls or clusters and press together on the sheet. Repeat until all chocolate is on the new baking sheet in clusters and is packed firmly together.
Place the baking sheet in the refrigerator and let chill at least 1 hour.
These will stay better if kept in the refrigerator, then just let them sit on the counter before eating if you’d rather them not so firm. You could keep them in a pantry but they may melt. Enjoy!
| Prep Time | 1 hour |
| Cook Time | 1 hour |
| Servings |
{16 Clusters}
|
- 1 can Chickpeas drained and rinsed
- 1 cup Non-Dairy Chocolate Chips
- ½ cup Dried Cranberries
- 1 tablespoon Almond Milk
Ingredients
|
|
- To start, preheat your oven to 350F. Line a baking sheet with parchment paper and set aside.
- Next, drain and rinse your canned chickpeas. Transfer the Chickpeas to the prepared baking sheet and evenly lay them out.
- Roast the Chickpeas for 1 hour. Halfway through toss the Chickpeas so all sides will be crispy.
- Next, during the last two minutes of roasting the Chickpeas you want to start preparing the chocolate.
- In a glass or microwave safe bowl, add in your non-dairy chocolate chips. Microwave the chocolate for 30 seconds at a time, and stir. Repeat until the chocolate is semi melted. If needed add in 1 tablespoon plant-based milk to get it even more creamy.
- Once the hour is up, remove the roasted chickpeas from the oven. Immediately transfer the Chickpeas to the bowl of melted chocolate.
- Stir the hot Chickpeas into the chocolate to help it fully melt and fold that into each other. Then, add in the dried cranberries and fold that together as well.
- Now, prepare another baking sheet with parchment paper. Using your tablespoon measurement make little balls or clusters and press together on the sheet. Repeat until all chocolate is on the new baking sheet in clusters and is packed firmly together.
- Place the baking sheet in the refrigerator and let chill at least 1 hour.
- These will stay better if kept in the refrigerator, then just let them sit on the counter before eating if you’d rather them not so firm. You could keep them in a pantry but they may melt. Enjoy!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
