Vegan Chocolate Chickpea Dessert Bark

This crunchy, salty-sweet dessert is high in protein and fiber and so addicting!

Prep Time 5

Cook Time 30

Chill Time 15

Total Time 50

Servings

Calories 319kcal

Cost $3

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.

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.