Okay since when did chocolate, chickpeas, and pomegranate go together? Well apparently in the plant-based world they always have! And let me tell you, it is a perfect combination! I am in chocolate heaven!
Trust me when I say that these delightful pomegranate-adorned, bean-filled, chocolate bites are amazing! I recently made them for my husband’s job Thanksgiving potluck and everyone loved them! Homerun! Loved by people who do not eat plant-based foods is definitely an approval stamp of heavenly chocolatey goodness!
I was inspired to make these bites when I saw a recipe for Chocolate Chickpea Bark from the blog Nutritionicity. I thought that it was pretty clever to use roasted chickpeas instead of nuts (perfect for individuals with nut allergies). So when the holidays came around I thought the addition of Pomegranate would make the bark look that much more festive. Well not only did it work, but the juicy sweet crunchy burst of the pomegranate with each bite made these decadent treats amazingly delicious!
The ingredients are simple. Roasted Chickpeas, Pomegranate, and Vegan “Mini” Chocolate Chips. Whatever you do please do not skip roasting the chickpeas! The roasted chickpeas give a wonderful nut-free nutty flare.
That’s it! Simple ingredients, simple goodness! Look no further for a festive, tasty, and decadent dessert for the holidays or any time of the year. These bites will sure to be a crowd pleaser!
Watch “How To” Video:
Chocolate Pomegranate Chickpea Bark
Ingredients
- 1 15 oz can Chickpeas, rinsed and drained (choose brand with lowest amount of sodium)
- 1 10 oz bag "Enjoy Life" Semi-Sweet Mini Chips (see recipe notes)
- 1/4 cup Pomegranate Seeds
Instructions
- Preheat the oven to 425F. Be sure to rinse and drain the chickpeas. Spread the chickpeas on to a parchment-lined cookie sheet. Roast the chickpeas for 20 minutes until slightly dry and a little roasted. Shake the chickpeas around after about 10 minutes and allow them to continue to roast. Remove the roasted chickpeas from the oven and transfer to a mixing bowl.
- While the chickpeas are roasting, add water to a double boiler. Place the second pan on top. Bring water to a boil, then add the chocolate morsels. Stir the morsels until completely melted and smooth. This will happen pretty quickly. Once the chocolate is done melting turn the heat down onto a very low simmer until the chickpeas are done roasting. (See recipe notes below if you do not have a double boiler)
- Pour the melted chocolate into the bowl with the roasted chickpeas. Mix until the beans are well coated. Then quickly transfer them to a parchment-lined pan. Using a butter knife smooth out the chickpeas into a single layer. Sprinkle the pomegranate seed on top. Add more if desired.
- Allow the bark to chill in the fridge for two hours or freeze for about 30-40 minutes until the chocolate is hardened.
- Using a sharp knife, cut the bark into several pieces. Depending on the size of the pieces, there should be about 18 bite-size pieces. Plate and enjoy!
- Keep refrigerated. The bark will keep in the fridge for up to 3-5 days on a plate. They never last that long in my house! Lol
