Cinnamon chocolate bark with roasted chickpea crunch
- 1 ½ cups canned chickpeas
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 1 cup chocolate chips
To do ahead:
Preheat oven to 400 degrees F. Line a baking sheet with parchment.
Drain and rinse chickpeas . Pat dry with a paper towel, then place in a single layer on the parchment. Bake 10 minutes, or until dry.
Transfer chickpeas to a bowl. Add coconut oil and cinnamon . Mix until combined. Sprinkle with salt to taste. Return chickpeas to the baking sheet and roast 30 minutes, or until golden and crispy. Remove from the oven.
Meanwhile, melt chocolate chips in a saucepan over low heat, stirring constantly. When fully melted, add chickpeas and stir to coat. Pour onto the parchment, spreading into an even layer with a spatula. Refrigerate until firm, about 1 hour.
At snack time:
Break bark into pieces. Enjoy, or store in an airtight container in the fridge for future snacking.