Cinnamon Raisin Chocolate Chickpea Bark is a protein-packed treat with crunchy cinnamon roasted chickpeas, plump raisins and dark tahini chocolate!
Well, hello February! It’s about time you arrived. I know I’m not alone in feeling like January was the longest month ever, and Christmas was about 500 days ago!
But now we’re into February, and spring is officially next month! Okay, spring won’t actually arrive here until May, but I’m trying to be optimistic.
So we’re not only getting closer to spring, but we’re also getting closer to Valentine’s Day. It’s just a little over a week away! Do you have anything special planned?
We typically go for brunch the weekend around Valentine’s Day, but stay in on the 14th and cook a nice meal and watch a movie. I know, we’re party animals!
While I don’t know yet what we’ll be cooking this year, I know this Cinnamon Raisin Chocolate Chickpea Bark will be making an appearance. It’s the perfect healthy-ish sweet treat to complete a meal, and it’s also great for gifting. Just wrap a few pieces in cellophane, tie a red ribbon around it, and you’ve got yourself a little DIY gift ready to go!
Why you’ll love this Cinnamon Raisin Chocolate Chickpea Bark:
- Thanks to the chickpeas and tahini, this bark is loaded with protein and fibre.
- You also get a nice little dose of antioxidants from the dark chocolate.
- The crunchy cinnamon chickpeas taste like little cookie pieces, and the texture pairs nicely with the chewy raisins.
- This bark stores well in the freezer, so you can prep it on the weekend to enjoy as an after dinner treat all week.
Some tips for making Cinnamon Raisin Chocolate Chickpea Bark:
- Rinse and thoroughly dry the chickpeas before roasting them. I like to spread them out on a clean dish towel and pat them dry.
- I also like to peel the skins off as it creates a crunchier chickpea. This is a tip I picked up from my friend Haylie at Our Balanced Bowl. If you’re short on time, you can skip this step. The chickpeas will still get crunchy.
- If you want to peel the skins, just rub the chickpeas between two dish towels and the skins will start to come off. You’ll just need to set aside 5 minutes or so to remove all the skins.
- The chickpeas can be roasted in the oven or the air fryer. I’ve included both options in the recipe. The air fryer is quicker and yields crispier chickpeas, which is a tip I recently learned from Denise at Sweet Peas and Saffron.
- Tahini is melted into the dark chocolate to ensure the bark is not rock hard when it sets up. If you don’t have or like tahini, you can substitute almond or cashew butter.
Some other Healthy-ish Protein Treats you might like:
If you make this Cinnamon Raisin Chocolate Chickpea Bark, I would love to hear about it in the comments below. Or take a pic and share on Instagram by tagging @crumbtopbaking.
PrintCinnamon Raisin Chocolate Chickpea Bark
Cinnamon Raisin Chocolate Chickpea Bark is a protein-packed treat with crunchy cinnamon roasted chickpeas, plump raisins and dark tahini chocolate!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes (plus time for bark to set)
- Yield: 16 pieces 1x
- Category: Dessert
Ingredients
- 1–540 ml (19 ounce) can of no-salt added chickpeas
- 2 tablespoons coconut sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon maple syrup
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon sea salt
- 250 gram package dark chocolate chips (70% cacao)
- 1/4 cup tahini
- 1 cup raisins
Instructions
- Drain and rinse chickpeas and roll out onto a clean dish towel. Pat dry. If you want to remove the skins (this is optional), rub chickpeas between two dish towels until skins loosen. Remove and discard skins.
- In a medium-sized bowl, add chickpeas, coconut sugar, cinnamon, maple syrup, oil and salt. Toss until chickpeas are well coated.
- Add chickpeas to the air fryer basket and cook on 300F for 20-25 minutes (see note below). Stir or toss at the mid-way point. Chickpeas are done when they have darkened and are completely crispy. If they are soft in the middle, keep roasting them. (Check notes for oven option).
- Add the chocolate and tahini to a microwave-safe bowl, and microwave for three 30 second intervals, stirring in between each interval. Stir until chocolate is smooth.
- Line a baking sheet with parchment paper and spread the melted chocolate out into a thin layer. Sprinkle on the roasted chickpeas and raisins and press them into the chocolate. Place in the freezer for an hour, or until chocolate is set. Break into pieces and store in an airtight container in the freezer.
Notes
- I used the Cuisinart AirFryer Convection Oven to roast the chickpeas. You may wish to adjust the cook time and temperature slightly based on the make and model of your air fryer.
- To roast chickpeas in the oven, pre-heat oven to 425F, spread chickpeas out on a parchment paper lined baking sheet, and bake for 30-40 minutes, or until chickpeas have darkened and are completely crispy. If they are still soft in the middle, keep roasting them. Stir the chickpeas every 10 minutes to ensure they don’t burn.
Keywords: chickpeas, chocolate, cinnamon, raisin, dessert
WOW, this looks delicious Leanne. Such a perfect snack and I love the addition of chickpeas, it must taste amazing 🙂
Thanks Ashika! The crispy cinnamon chickpeas add a great taste and texture!
This is seriously so creative Leanne! I need to make these for my sweet tooth boys so I can sneak in those good healthy proteins too 😉
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Thanks Tanya! Even my husband was eating this bark (minus the raisins!). The chickpeas are so flavoured and crunchy, you can’t even tell they are chickpeas!
We don’t go out on Valentine’s Day either — no jacked up prices and crowded restaurants for us! I love chocolatey treats that are somewhat healthy like this, and this like nothing I’ve ever tried before! I’m so intrigued by these flavors and think I would love it. Those crispy chickpeas look amazing too!
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Thanks Marcie! I’m with you on avoiding the overpriced and crowded restaurants! As for this bark, I love cinnamon raisin together, and the textures of the crunchy chickpeas and chewy raisins really work in the dark chocolate! I think you would like it too!
I usually do something extravagant for VD, but this year, I’m taking my husband to White Castle. It’s a thing. But maybe I should bring some of this really interesting looking chocolate bark with me.
I’ve never been to a White Castle, but I’m sure you will have a lovely Valentine’s Day! Thanks Jeff!
ooh, I love delicious, nutritious treats like this! My guy is allergic to chickpeas, any thoughts on a replacement? Hazelnuts maybe?
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Thanks Marissa! Oooh, I like the idea of roasted hazelnuts in this bark. It would pair nicely with the dark chocolate and raisins. Great idea!
This looks so good, Leanne! I love the addition of tahini. A chocolate treat I can feel pretty good about! We also usually stay in on Valentine’s 😉 It’s just too crazy to go out!
It’s definitely more relaxing to stay in on Valentine’s Day! The tahini in this bark adds a nice smooth texture. I can’t believe it took me so long to try that! Thanks Katherine. Hope you’re having a great week!
I love chocolate bark Leanne! And I’m totally intrigued by the chickpeas! Love all the ingredients! Can’t wait to try.
Thanks Mary Ann! The chickpeas add a sweet little crunch! Hope you get to make it some time!
OH MY GOSH. This sounds delicious–I love raisins (is that weird?)! I’m definitely trying this because I’ve been trying to snack healthier lately 🙂
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Hey! Not weird at all! I love snacking on raisins, and adding them to desserts is even better! Thanks Kelsie!
WoWoW! Loving the addition of chickpeas! So creative! I love a good chocolate bark!
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Thanks Annie! A little piece of chocolate bark always makes a nice after dinner treat!
I never would have thought of chickpeas for a sweet treat! Great recipe.
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Thanks Terry! Since they’re cinnamon roasted, they work really well in this recipe!
How delicious does this look?! Yum! Love anything cinnamon raisin…especially if there is also chocolate involved! Love the added protein in this. My hubs and I always stay home on Valentine’s Day and cook a nice dinner in. It’s super fun! Awesome recipe, Leanne!
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We much prefer to stay in for Valentine’s day too. It’s so much more relaxing! Thanks Haylie! I love anything cinnamon raisin too!
We stay in Valentine’s Day too. It’s actually our fur baby’s birthday so how could we possibly leave him?? We’ll make a nice meal, have some vino and just chillax. Brunch sound like a lovely idea though! I could always go for that! Loving the texture here from the chickpeas. What a fun and healthy way to make bark and add a little fibre and protein! Would so much rather this than any store bought chocolates 🙂
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Your Valentine’s Day plans sound lovely too! Thanks Dawn! The crunchy chickpeas and chewy raisins create a great texture in this bark!
So very creative.
Thanks Patrick!
Hey great recipe. Another one of your desserts / treats that are guilt free. Thanks!
Thanks Barb! This one is definitely on the healthier side!
So creative. I would never have thought to have chickpeas as part of a sweet treat but I can see how this would be so delicious. Definitely a must try.
Thanks Marie! I love roasted savoury chickpeas but was sceptical of sweet chickpeas. But after roasting them with cinnamon, coconut sugar and maple syrup, I’m completely sold! Hope you get to try it!