Chocolate Chickpea Clusters With Date Caramel

4.50 from 4 ratings

Chocolate Chickpea Clusters With Date Caramel

We’ve taken our chickpea recipe obsession and tossed them in a caramel made from dates, finished in a bath of dark chocolate. These chickpea clusters add a little pop of protein to make your sweet tooth cravings extra satisfying!

Prep Time20

Cook Time20

Total Time40

Course: Desserts, Snacks

Diet: Gluten Free, Halal, Hindu, Kosher, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: chickpea clusters, chickpea desserts, sweet chickpea recipes

Servings: clusters

Author: Sarah Bond

Ingredients

1 15-oz can chickpeas 425 g
1 cup Medjool dates about 10 dates
1 cup hot water 236 mL
½ tsp vanilla extract
1 bar dark chocolate about 3.5 oz, or 1 ½ cups of chocolate chips
1 Tbsp coconut oil 10 g
optional: flaky sea salt

Instructions

Prep: Preheat oven to 400°F (204 °C). Strain 1 15-oz can chickpeas into a colander, then transfer them to a few layers of paper towels to let them dry a bit.
Date Caramel: With the lid slightly ajar (to allow steam to escape), blend 1 cup Medjool dates, 1 cup hot water, and ½ tsp vanilla extract on high for 1 to 2 minutes to form a smooth sauce.
Stir In Caramel: In a medium bowl, stir chickpeas into the date caramel.
Roast: Spread caramel chickpea mixture onto a parchment-lined baking sheet. Bake for about 20 minutes, stirring everything about halfway through cooking. They should become very sticky and a bit dry.
Stir In Chocolate: Add 1 bar dark chocolate (chopped) and 1 Tbsp coconut oil to a microwave-safe bowl. Microwave in 15-second bursts, stirring frequently, until chocolate is mostly melted. Continue stirring to melt all of the chocolate.
Mix in the chickpeas and crispy date caramel bits from the pan.
Make Clusters: Using two spoons, portion the mixture into small bite-sized mounds. Set finished mounds on a parchment-lined plate. Pop them in the fridge until firm, then enjoy (optionally sprinkled with flaky sea salt).

Video

Notes

Storage: These can be kept in the fridge in an air-tight container for up to 2 weeks. They can also be frozen for up to 3 months; just let them thaw for a few minutes on the counter before digging in.

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