These little clusters of heaven are so good if, like me, you like a little mixture of smooth and crunchy, sweet and salty, chocolate and chickpea! I might have lost you at the last one, but trust me on this one, chickpea clusters are the new black.
Don’t get me wrong I love their nutty counterparts, but these are nut free, and lots of protein in their too which is never a bad thing. They’re so easy to make and very wallet friendly too as chickpeas are a much cheaper alternative.
These clusters went down so well with people big and small who would never even dream of going near a chickpea, but little did they know!
Makes around 12 clusters
- 1 can chickpeas, drained
- Rapeseed oil, to drizzle
- 3/4 cup chocolate
- Sea salt to sprinkle on top, optional
Preheat your oven to 180C, then place the chickpeas on a lined baking tray and drizzle with rapeseed oil, giving them a little shake to make sure they are totally covered. Bake for 50 minutes then leave to cool before you melt the chocolate.
Melt the chocolate in a bowl over a saucepan with two inches of water in on a low heat, then remove from the heat and gently stir in the chickpeas. Dollop spoonfuls of the mixture onto a lined baking tray (I like to use the same baking paper that I’ve baked them on, just turned upside down) then place the tray in the fridge for around 15 minutes to set. Sprinkle with any sea salt if you’d like to, then enjoy!
Store these in an airtight container, either at room temperature (if the weather isn’t too hot) or place in the fridge.
Love, Mrs H xx