Protein and fibre rich healthy chocolate candies that are made from just 2 ingredients – chickpeas and chocolate. They are easy to make and inexpensive. A great fulfilling snack that’s perfect for a mid-afternoon pick me up or just before a workout. The chickpeas are dry-roasted so that they are crispy, crunchy and low-fat. This recipe is vegan, oil-free, no added sugar, gluten-free, nut-free, seed-free and suitable for nutrient dense plant-based healthy diets.
Each cluster contains just under 5g of plant protein when made with very dark chocolate. This is just the base recipe and you can add any ingredients you like, such as seeds and dried fruit. I personally love this recipe with a few tablespoon of sesame seeds and dried unsweetened cherries. The sesame seeds add crunch, texture and earthiness while the dried cherries add a slightly tart sweet and sour flavour that works really well with dark chocolate.
2-Ingredient Protein Candy Recipe
- Total time: 1h 10m
- Yield: 12 candies
- Calories: 105 cal
- Print Recipe
- 2 Cans 15oz / 400ml Chickpeas, in water
- 1 cup / 150g Chocolate Chips
- Pre-heat oven to 350F / 180C.
- Drain and rinse the chickpeas then spread flat on an oven pan lined with greaseproof paper.
- Bake for about 50-60 mins, tossing every 15 mins until bone dry.
- Take out of the oven and place in a bowl with the chocolate and stir using the residual heat to melt.
- Spoon onto greaseproof paper using a dessert or tablespoon and chill to set.
- They will last for several weeks in an airtight container if the chickpeas are dried thoroughly in the oven. I tend to keep in the fridge and enjoy within a few days just in case I left too much moisture in the chickpeas.
Equipment: Oven, Greaseproof/Parchment paper, Bowl
Chickpea and Chocolate Clusters Video Recipe
I’m using 84% dark chocolate as its low in sugar and its dark bitter flavour is very satisfying in a small amount with crunchy chickpeas. You can use whatever chocolate you like. If you cant get chocolate chips then just chop up a bar of chocolate into chunks. In England you often can’t get high-quality chocolate chips so I’m using bulk bought specialist dark cooking chocolate as its VAT (value added tax) free.
There is no need to add any oil to the chickpeas – just dry-roasting them will remove all the moisture and make them crispy but still not too hard on your teeth. I would recommend to only use chickpeas in this recipe as they remain firm and still a great texture once dry roasted whereas other beans and pulses become soft and dusty.
As mentioned earlier I like this recipe with sesame and dried cherries added but its really endless the different combinations you can make with this recipe. I’m keeping this recipe basic as a base for people to add what they like and have to the mix.
Spices such as cinnamon and cayenne pepper work well. Seeds like pumpkin, coconut and sunflower are great additions. As is just about any dried fruit and nuts. I’ve made this with raisins, sunflower seeds, pumpkin seeds, cacao nibs, goji berries and vine fruit and it was really nice. See the raw chocolate fruit and seed bites for an idea of ingredients.
As with all my recipes this recipe is full of natural ingredients and they can vary significantly. If you have a choice then the chickpeas that are large and soft work best for this as they are softer and crumble easily when dried. Just be careful when tossing as they bake as they will crumble easily when eaten. Although I know it can be pretty potluck when you open a tin of chickpeas as to what size and type they will be.