Serves
12
Prep
10
mins
Cooking
30
mins
Chocolate Chickpea Coconut Crunch
Directions
Step 1
Pre-heat oven to 200ºC (fan forced). Line a tray with baking paper and spray with non stick spray. Also grease and line a 20x20cm square pan with baking paper.
Step 2
Dry the drained chickpeas with some paper towel and remove any loose skins. Place the chickpeas on the lined tray and into the hot oven for 30 minutes, until crunchy. Give them a shake every 10 minutes for even roasting. Set aside to cool for a few minutes.
Step 3
In the meantime, place the chocolate melts and coconut oil into a microwave safe bowl and microwave in 30 second intervals, stirring in-between until fully melted.
Step 4
Stir in the chickpeas and coconut and mix well.
Step 5
Pour the mixture into the square pan and refrigerate for 2 hours to set before cutting into squares.
Tips
- For a more intense coconut flavour, add 2 drops of coconut essence into the melted chocolate.
- Sprinkle fine desiccated coconut on top before it sets to give it a festive vibe or add pumpkin seeds for an extra crunch.
Ingredients
- 1 carton, drained McKenzie's Chick Peas in Tetra Pak
- 3 tbs McKenzie's Fine Desiccated Coconut
- 350g milk or dark chocolate melts
- 1 tsp coconut oil
Our Social
