I don’t remember the last time when I didn’t crave for sweets and especially chocolate after my meals. It’s my guilty pleasure but I never regret having it. Chocolate gives me happiness which I can’t describe, but I am always brainstorming new ideas and creating desserts that can fix my sweet cravings and can nutritionally boost me. So recently I tried these Chocolate chickpea clusters pairing it with peanut butter, and I can’t tell you how amazing they were. Chocolate with chickpeas is totally a deal breaker. You guys might be thinking it is totally insane to use chickpeas with chocolate, but this is flipping delicious. So here I am, introducing these Chickpea Chocolate clusters which are crunchy, healthy and my go to dessert. Also, these chickpea chocolate barks are protein packed and a sweet snack to keep it handy.
INGREDIENTS USED IN CHOCOLATE CHICKPEA CLUSTERS
I have used milk chocolate to coat my chickpeas, but you can also substitute it with dark chocolate. You can buy the chocolate from here
Peanut butter goes really well with chocolates, so I tried adding it in my Chickpea Chocolate clusters. Here I have used smooth peanut butter, but you can use whatever you have at your home
Any sweet treat when sprinkled with some sea salt turns extra indulgent! Salt is one of the best flavour enhancers and thus we are using some sea salt to sprinkle over the Chickpea Chocolate clusters.
HOW TO STORE THE CHOCOLATE CHICKPEA CLUSTERS?
Chickpea chocolate clusters can be stored in an air-tight container for up to two weeks. Keep the Chickpea Chocolate clusters in a cool and dry place as, if they come in contact with moisture or humidity, they can turn sticky and can even have a watery film.
EQUIPEMENTS USED IN CHICKPEA CHOCOLATE CLUSTERS
To combine all the ingredients for this recipe, I have used glass bowl.
Use your oven tray or any tray to set your clusters.
OTHER HEALTHY RECIPES ON THE BLOG
- 1 cup US chickpeas, Boiled
- ¾ cup milk chocolate
- 1tbsp peanut butter
- Sea salt (to sprinkle)
- Soak the Chickpeas overnight.
- Boil the soaked chickpeas until soft. Transfer them to the baking tray and roast them at 180C for 45-50 minutes.
- Melt the milk chocolate and peanut butter in the microwave and combine all the ingredients together in a bowl.
- Make the clusters on a tray with the parchment using a spoon. Set them in the refrigerator.
- Sprinkle Sea salt on top before serving.
If you like my Chickpea Clusters recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!