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 recipe
- 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.
Recipe tips
- 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. 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.
- 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.
If you make this recipe, I'd love to hear what you think in the comments below!
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Cinnamon Raisin Chocolate Chickpea Bark
Ingredients
- 1 can no-salt added chickpeas, drained (540 ml/19 oz can)
- 2 tablespoons coconut sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon maple syrup
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon sea salt
- 250 g dark chocolate chips, 70% cacao
- ¼ 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.
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Ashika | Gardening Foodie says
WOW, this looks delicious Leanne. Such a perfect snack and I love the addition of chickpeas, it must taste amazing 🙂
Leanne says
Thanks Ashika! The crispy cinnamon chickpeas add a great taste and texture!
Tanya says
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 😉
Leanne says
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!
marcie says
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!
Leanne says
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!
Jeff the Chef says
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.
Leanne says
I've never been to a White Castle, but I'm sure you will have a lovely Valentine's Day! Thanks Jeff!
Marissa says
ooh, I love delicious, nutritious treats like this! My guy is allergic to chickpeas, any thoughts on a replacement? Hazelnuts maybe?
Leanne says
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!
Katherine | Love In My Oven says
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!
Leanne says
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!
Mary Ann | The Beach House Kitchen says
I love chocolate bark Leanne! And I'm totally intrigued by the chickpeas! Love all the ingredients! Can't wait to try.
Leanne says
Thanks Mary Ann! The chickpeas add a sweet little crunch! Hope you get to make it some time!
Kelsie | the itsy-bitsy kitchen says
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 🙂
Leanne says
Hey! Not weird at all! I love snacking on raisins, and adding them to desserts is even better! Thanks Kelsie!
annie@ciaochowbambina says
WoWoW! Loving the addition of chickpeas! So creative! I love a good chocolate bark!
Leanne says
Thanks Annie! A little piece of chocolate bark always makes a nice after dinner treat!
Terry says
I never would have thought of chickpeas for a sweet treat! Great recipe.
Leanne says
Thanks Terry! Since they're cinnamon roasted, they work really well in this recipe!
Haylie Abele says
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!
Leanne says
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!
Dawn - Girl Heart Food says
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 🙂
Leanne says
Your Valentine's Day plans sound lovely too! Thanks Dawn! The crunchy chickpeas and chewy raisins create a great texture in this bark!
[email protected] says
So very creative.
Leanne says
Thanks Patrick!
Barb says
Hey great recipe. Another one of your desserts / treats that are guilt free. Thanks!
Leanne says
Thanks Barb! This one is definitely on the healthier side!
Marie says
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.
Leanne says
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!