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  • Writer's pictureKtking511

Crispy Cocoa Baked Chickpeas

Updated: May 8

I had to make this recipe again before I shared the instructions. The first time I was carelessly adding ingredients to the mix, and this time I recorded amounts for sharing.

You’ll want to make a big batch of these – once they come out of the oven, you won’t be able to stop munching. Of course, if you don’t have helping hands to devour these delicious morsels, you can always cut the ingredients in half.

Also – please note, when cooking these if there is any moisture left, they will need to be refrigerated. You want to bake until crisp and dry. If they have any softness, turn your oven up to 400, pop them back in and then turn the oven off. Leave the door shut and let them cool in the oven. Alternatively, if you don’t want them super crunchy, just refrigerate after cooling.


· 4 Cans of Chickpeas (or 2 Large Cans)- drained, rinsed and patted dry

· ½ Cup Coconut Oil

· ⅓ Cup Coconut Sugar

· ½ Cup Coconut Cream

· Salt

· Vanilla

· Equal parts coconut sugar and cocoa powder for dusting ((I whip up a big batch at a time, stored in a mason jar to sprinkle on my popcorn))


· Preheat oven to 400°

· Over medium heat melt coconut oil. Add in coconut sugar and cocoa powder. Whisk to combine.

· Add in Coconut Cream, salt, and vanilla, whisk. ((At this point you could probably add to a bowl and eat with a spoon it's so good!))

· In the same pan, dump the chickpeas. Using a spatula gently fold the chickpeas into the chocolate.

· Line a large sheet pan with parchment paper and spread so there is an even layer of chickpeas. You do not want them to overlap.

· Bake for 35 minutes. Flip chickpeas, return to oven and lower the temp to 350°. You do not want to burn the chocolate in the process of drying out the beans.

· Bake for an additional 45 minutes, flipping again halfway through. You want the beans in the middle to get a chance at the edge to get nice and toasty. Evenly baked beans are what you're looking for.

· Remove from oven and sprinkle with cocoa- coconut sugar dusting.

Enjoy by the handful. Especially those extra crispy pieces. Mhmm! ((I think they would also be delightful if they were enjoyed in a bowl with non-dairy milk – like healthy beany cocoa puf ffs!))

Leave a comment and let me know if you’ve tried this recipe!!

Head over to insagram to catch the reel from the first time I made these. I switched up the recipe a little and think this version is better!

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