I have to admit that I wasn't all for it the first time I tried the chickpeas with dark chocolate recipe. It sounds strange at first and no one at home was very convinced that this experiment would turn out well. But how things changed when we tried it.
We must banish the idea that some foods are only valid for certain meals or that there are ingredients that are banned from the sweet world. For example, why not have legumes, fish or vegetables for breakfast? It's all cultural and a matter of taste. And if chickpeas can be a snack either snack more than deliciousthey can also be in a sweet version.
The trick is to rinse them well to remove that little flavor from canning or cooking, dry and toast them, so that they are tastier and crunchier. In addition, we can flavor them with spices that we associate more with dessert, such as cinnamon or vanilla. If we bother to peel the chickpeas first, they will be even better.
Once we have the chickpeas crispy and golden, all you have to do is mix them with good melted dark chocolate, which can be sugar-free, with a high percentage of cocoa, form small piles or portions and let them dry on non-stick paper. When the chocolate solidifies, we will have a very crunchy bite, rich in nutrients and that can be perfect to eliminate cravings between meals.
Additionally, you can personalize with variants: adding grated coconut or pistachios, salt flakes, orange zest, etc. Of course, it is better to keep them in a cool place and airtight container, away from heat and humidity that can melt the chocolate.
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