Crunchy chocolate snack perfect for satisfying sweet cravings.

Crunchy Chocolate Snack

ByOlivia Carter
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Why Make This Recipe

This Crunchy Chocolate Snack is a great choice for a quick and healthy treat. It’s simple to prepare and has a delightful mix of flavors. Plus, it’s packed with protein from chickpeas, making it a wholesome option for snacking. Whether you want something sweet or a crunchy bite to satisfy your cravings, this recipe hits the spot!

How to Make Crunchy Chocolate Snack

Ingredients:

  • 1 (15oz) can chickpeas (or 1 ½ cups cooked chickpeas)
  • 2 Tbsp cocoa powder
  • 2 Tbsp maple syrup
  • 1 Tbsp sesame seeds

Directions:

  1. Preheat your oven to 400°F (200°C).
  2. Rinse and drain the chickpeas, then pat them dry.
  3. In a mixing bowl, combine chickpeas, cocoa powder, maple syrup, and sesame seeds.
  4. Spread the mixture on a baking sheet in a single layer.
  5. Bake for about 30-35 minutes or until crunchy, stirring halfway through.
  6. Allow to cool before serving. Enjoy your healthy crunchy chocolate snack!

How to Serve Crunchy Chocolate Snack

You can serve this crunchy chocolate snack in a bowl for easy sharing or pack it into small bags for on-the-go munching. They make a great addition to your lunchbox, and you can even sprinkle them over yogurt or salads for an added crunch!

How to Store Crunchy Chocolate Snack

To keep your Crunchy Chocolate Snack fresh, store it in an airtight container at room temperature. This will help maintain its crunchiness. It is best enjoyed within a week, but they might not last that long—they’re that delicious!

Tips to Make Crunchy Chocolate Snack

  • Make sure to dry the chickpeas well; this ensures they become crunchy during baking.
  • Stir the mixture halfway through to promote even cooking.
  • Feel free to adjust the amount of cocoa powder or maple syrup to suit your taste preferences.

Variation

If you want to mix things up, try adding nuts or seeds like almonds or pumpkin seeds for extra texture. You can also experiment with different spices, such as cinnamon or a pinch of sea salt for a savory twist!

FAQs

Q: Can I use dried chickpeas instead of canned?
A: Yes, you can use dried chickpeas. Just make sure to cook and soften them before following the recipe.

Q: Is this snack vegan?
A: Yes, this recipe is vegan-friendly since it doesn’t include any animal products.

Q: What can I add to this recipe for more flavor?
A: You can include vanilla extract, or try adding nut butter for a richer taste!

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Crunchy Chocolate Snack

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

A quick and healthy treat packed with protein from chickpeas, this Crunchy Chocolate Snack is simple to prepare and offers a delightful mix of flavors.

Ingredients

  • 1 (15oz) can chickpeas (or 1 ½ cups cooked chickpeas)
  • 2 Tbsp cocoa powder
  • 2 Tbsp maple syrup
  • 1 Tbsp sesame seeds

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Rinse and drain the chickpeas, then pat them dry.
  3. In a mixing bowl, combine chickpeas, cocoa powder, maple syrup, and sesame seeds.
  4. Spread the mixture on a baking sheet in a single layer.
  5. Bake for about 30-35 minutes or until crunchy, stirring halfway through.
  6. Allow to cool before serving.

Notes

Make sure to dry the chickpeas well to ensure they become crunchy during baking. Stir the mixture halfway through to promote even cooking.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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