Vegan Chickpea & Berry Chocolate Clusters
Simple chocolate clusters loaded with protein and fiber from naturally salted chickpea crunch and dried cranberries for a chewy fruit texture.
Servings Prep Time
4{16 Clusters} 1hour
Cook Time
Servings Prep Time
4{16 Clusters} 1hour
Cook Time
Preparing the Chickpeas:
  1. To start, preheat your oven to 350F. Line a baking sheet with parchment paper and set aside.
  2. Next, drain and rinse your canned chickpeas. Transfer the Chickpeas to the prepared baking sheet and evenly lay them out.
  3. Roast the Chickpeas for 1 hour. Halfway through toss the Chickpeas so all sides will be crispy.
Preparing the {Non-Dairy} Chocolate:
  1. Next, during the last two minutes of roasting the Chickpeas you want to start preparing the chocolate.
  2. 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:
  1. Once the hour is up, remove the roasted chickpeas from the oven. Immediately transfer the Chickpeas to the bowl of melted chocolate.
  2. 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.
  3. 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.
  4. Place the baking sheet in the refrigerator and let chill at least 1 hour.
  5. 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!
Recipe Notes

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