Chickpea Chocolate Bark

• 1 x 400g can of chickpeas (drained and rinsed) 
• 150-200g of dark chocolate (such as 85% lindt).
• 1 tbsp of maple syrup (you may need slightly less if you're using sweeter chocolate. Taste as you go!)
• 1 tsp of instant coffee powder (optional)
• Sea salt flakes

1. Air fry chickpeas at 200°C for 10-12 minutes. Otherwise, cook them in a preheated oven at the same temp and same amount of time. 
2. Melt chocolate: place chocolate into a microwaveable bowl. Pop in the microwave for 30-40 second bouts and stir in between, until chocolate is fully melted.
3. Add maple syrup to melted chocolate and combine well (it will slightly thicken up but that’s okay, you just need to work fast!)
4. Add chickpeas to chocolate and incorporate well. Pour chocolate/chickpea mixture into a parchment paper-lined container or tray and spread out evenly with the back of a spoon.
5. Pop in the freezer for ~ 2 hours or until completely hardened.
6. Using a knife or your hands, break into shards. Store in the freezer.

Notes & Modifications:
If you are not a fan of bitter chocolate than consider a cacao percentage around the 60-70% mark. The more chocolate you use the chunkier it will be (200g). If you prefer a delicate texture use less chocolate (150g).

Sourced from @thegirlinthegreenapron