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Home » Recipes » Snacks

Chocolate Covered Roasted Chickpeas

Modified: Aug 19, 2024 · Published: Apr 12, 2018 by Melissa

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Satisfy your afternoon snack craving with these 4 ingredient Chocolate Covered Roasted Chickpeas. A great source of protein, oil free, and made with no refined sugars.

Close up top view of Chocolate Covered Roasted Chickpeas in a small orange bowl.

It happens every afternoon, that urge to snack! The kids get home from school and immediately hit the pantry looking for something to fill their starving bellies. So, I stay prepared with healthy snacks that will tide them (and me!) over until dinner time like crispy, roasted chickpeas.

We've made a variety of flavors of roasted chickpeas including these cheesy herb and smoky garlic. These flavors are great a salad topper.

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  • Ingredients
  • Instructions
  • Top Tip
  • Equipment
  • Recipe

Ingredients

These chocolate covered roasted chickpeas are made with just 4 ingredients, are a great source of protein, contain no refined sugars, and there's chocolate - the perfect snack!

Chocolate Covered Roasted Chickpeas
  • chickpeas
  • cocoa powder
  • maple syrup
  • vanilla extract
  • salt, optional

See recipe card for quantities.

Instructions

I've found the best way to achieve a nice crunchy texture when roasting chickpeas is a dry roast. Rather than coating the beans in oil and the seasonings before baking, I simply dry them and bake as is with nothing coating them. This way you get really crispy, crunchy beans in the shortest amount of time possible with no need for any oil.

Beans on a baking sheet after roasting.

Here are the chickpeas after roasting. The beans will dry out and split as the bake.

Roasted chickpeas partially coated in chocolate in a small blue bowl.

To avoid refined sugars in this snack I made a simple 3 ingredient chocolate sauce using cocoa powder, maple syrup, and vanilla extract rather than just melting chocolate for coating. Coat the roasted beans in the chocolate and pop into the oven for a few minutes to dry. Simple and delicious!

Top Tip

If your maple syrup is cold you'll need to let it warm up to room temperature while the beans bake. If the syrup is cold when combined with the cocoa powder the mixture will become very thick and it will more difficult to coat chickpeas although not impossible. I learned this the hard way 😉

Equipment

This is one of those snacks that is best enjoyed the same or possibly the next day (if stored properly) as the chickpeas do tend to soften up and become a bit chewy if stored for longer. If you do plan to store the beans be sure to use an air tight container to maintain crispness.

Top view close up of chickpeas in a small jar.

Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.

Recipe

Chocolate Covered Roasted Chickpeas Feature Image

Chocolate Covered Roasted Chickpeas

Melissa
Satisfy your afternoon snack craving with these 4 ingredient Chocolate Covered Roasted Chickpeas. A great source of protein, oil free, and made with no refined sugars.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 45 minutes mins
Total Time 50 minutes mins
Course Snack

Ingredients
  

  • 1 15 oz can chickpeas or 1 ½ cup cooked chickpeas
  • 3 tablespoon cocoa powder
  • 2 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • pinch of salt optional

Instructions
 

  • Preheat oven to 375 degrees and line a baking sheet with parchment paper. Set aside. 
  • Drain and rinse chickpeas if using canned and place on a towel to dry. Gently rub chickpeas with towel until throughly dry. Remove and discard any loose skins. 
  • Spread chickpeas in an even layer on parchment lined baking sheet. 
  • Bake for 35-40 minutes or until chickpeas have browned lightly and have crisped. Stir chickpeas every 15 minutes to ensure even roasting. 
  • In a bowl combine cocoa powder, maple syrup, vanilla extract and salt if using.  Maple syrup should be room temperature to prevent mixture from becoming too thick. 
  • Transfer roasted chickpeas into bowl with chocolate mixture. Stir and toss to coat all chickpeas. 
  • Return coated chickpeas to baking sheet. Spread in an even layer. Bake for 5-7 minutes longer until chocolate coating is dry and no longer sticky. 
  • Allow to cool completely and enjoy! Best enjoyed the same day, but maybe be stored in air tight container for 1-2 days. 

More Snacks

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Comments

  1. Kim says

    March 23, 2023 at 3:28 pm

    Have you tried these in an air fryer?

    Reply
  2. Shelley Bondy says

    November 08, 2024 at 4:43 pm

    These are very good. Didn’t take my maple syrup out soon enough. What I did though was put in microwave for 10seconds to thin it. Will make again for sure & plan ahead to be sure syrup sits at room temperature.

    Reply
    • Melissa says

      November 10, 2024 at 11:09 pm

      I'm so happy you enjoy the recipe! Thank you for sharing feedback.

      Reply
  3. TK says

    December 17, 2024 at 5:28 pm

    4 stars
    Definitely better with a generous portion of salt, for that umami taste. And I sprinkled sesame seeds on them for extra flavor. They're pretty granola (not like a true desserty treat), but not bad!

    Reply

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Hi, I'm Melissa!

Longtime vegan and mom of four little vegans. I share simple recipes our family loves and my tips for raising healthy, happy vegan kids.

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