Cinnamon Raisin Chocolate Chickpea Bark

February 4, 2019 / Updated on August 15, 2019 By Leanne 30 Comments

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:

Peanut Butter Banana Protein Donuts

Cacao Almond Protein Bites

Coconut Carrot Cake Protein Donuts

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.