Your mind is going to be blown when you try this addictingly delicious sweet and savory combination of Vegan Chocolate Chickpea Dessert Bark. You can still enjoy a sweet treat while hitting your health goals. This bark is dairy-free, gluten-free, and 100% plant-based. Next, try Chickpea Chocolate Chip Cookie Dough Bites, Black Bean Brownies, or Gluten-Free Cherry Cobbler.
Why I Love This Recipe
- High Protein Dessert: I love when I can incorporate some protein into my dessert. The crispy chickpeas as the base of this dessert bark make it higher in protein and fiber so it’s much more satisfying.
- Perfect for Chocolate Lovers: If you crave rich chocolatey desserts but want something healthier, Vegan Chocolate Chickpea Dessert Bark is for you.
- Easy: I love an easy dessert recipe, especially when a craving hits. This dessert takes 30 minutes to whip up!
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Notes on Ingredients
- Chickpeas: Be sure to drain and rinse your chickpeas well before baking them. They’ll get nice and crispy in the oven.
- Chocolate: I recommend using a vegan dark chocolate for this recipe.
- Salt: I love to top my desserts with a pinch of flaky sea salt to bring out the sweetness and balance out the flavors. Try it–it’s so good!
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make Vegan Chocolate Chickpea Dessert Bark?
- Preheat oven to 425 degrees F.
- Drain, rinse, and dry chickpeas.
- Bake them for 30-35 minutes until crunchy.
- Melt chocolate.
- Mix the chickpeas into the chocolate. Add them back onto baking sheet and spread into one layer.
- Freeze bark for at least 15 minutes to set. Serve and enjoy! Store in fridge or freezer.
- Step 1: First, roast the chickpeas.
- Step 2: Then, melt the chocolate and toss the chickpeas in it.
- Step 3: Spread the chocolate-covered chickpeas into an even layer on a baking sheet lined with parchment.
- Step 4: Finally, freeze for 15 minutes to set then break it into pieces and enjoy!
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Commonly Asked Questions
One serving of this chickpea dessert bark contains 6 grams of protein and 3 grams of fiber.
Sure! You can customize this dessert bark and add whatever you’d like to the base. Feel free to use cashews, almonds, raisins or dates. I also have a killer recipe for Viral Snickers Stuffed Dates!
Makes about 9 servings–but this is depending on how much you want to eat! Could be more or less.
“This is a keeper! Make sure to sprinkle liberally with big salt or salt flakes before freezing!”
– Sandie
Extra Helpful Tips
- Store leftover bark for up to 4 days in the fridge or up to 2 weeks in the freezer. I recommend storing it in the freezer so the chickpeas stay crunchy and you can keep it for longer.
- Use fresh canned chickpeas. Drain and rinse them and then bake them in the oven. They will crisp up and be the perfect base for this bark.
- Use dairy-free dark chocolate for high antioxidants. Don’t use 100% baker’s chocolate. It might seem tempting because it doesn’t have sugar but it will greatly affect the taste because it’s not at all sweet.
If you tried this Vegan Chocolate Chickpea Dessert Bark or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Chocolate Chickpea Dessert Bark
Equipment
- 1 colander
Ingredients
- 1 15 oz can chickpeas rinsed, drained and patted dry
- 1 cup chocolate chips dark
- sea salt for garnish
Instructions
- Preheat the oven to 425 degrees F.
- Drain, rinse, and pat the chickpeas very dry. Add them onto a baking sheet lined with parchment paper.
- Bake for 30-35 minutes or until crunchy and golden brown. Be careful not to not burn!
- Melt chocolate chips in a microwave-safe bowl in 30-second increments, stirring each time, until completely melted.
- Add the crispy chickpeas to the bowl of chocolate and stir. Add chocolate covered chickpeas onto the parchment lined baking sheet and spread evenly an even layer.
- Put the tray in the freezer and allow the bark to harden for at least 15 minutes.
- Serve and enjoy! Store leftovers in the freezer for optimal texture.
Notes
- Store leftover bark for up to 4 days in the fridge or up to 2 weeks in the freezer. I recommend storing it in the freezer so the chickpeas stay crunchy and you can keep it for longer.
- Use fresh canned chickpeas. Drain and rinse them and then bake them in the oven. They will crisp up and be the perfect base for this bark.
- Use dairy-free dark chocolate for high antioxidants. Don’t use 100% baker’s chocolate. It might seem tempting because it doesn’t have sugar but it will greatly affect the taste because it’s not at all sweet.
Gordon says
Looks delish, will definitely have to put this into my dessert rotation!
Aarti Gokal says
Awesome recipe turned out perfect with the chickpeas . If I want to make it with other nuts as suggested or raisins do I have to roast them in oven at the same temperature as the chickpeas first ?
Danielle Keith says
you do not have to roast the nuts or raisins ahead of time!
Aaron Buck says
Amazing pictures! Sounds incredible! Can’t wait to try! 🙂
Gary Fordham says
Do you have a recipe for the chocolate using cocoa?
Danielle Keith says
I don’t!
Lee says
I have made these a few times and they are wonderful. I also mix in chopped dried apricots & chopped craisins. I sprinkle kosher flaked salt to finish it off. Yummy!
Mia says
Hi I was wondering how many calories are in this? Thanks, can’t wait to try!
Sandie says
This is a keeper! Make sure to sprinkle liberally with big salt or salt flakes before freezing!