Protein chocolate candy that is made from just 2 ingredients – chickpeas and chocolate. This vegan protein candy is easy to make and inexpensive.
A great filling snack that’s perfect for a mid-afternoon pick me up or a pre workout snack.
The chickpeas are dry-roasted so that they are crispy, crunchy and low-fat. This recipe is vegan, oil-free, no added sugar, gluten-free, nut-free, seed-free and suitable for nutrient dense plant-based healthy diets.
Each protein candy cluster contains just under 5g of plant protein when made with very dark chocolate. This is just the base recipe and you can add any ingredients you like, such as seeds and dried fruit.
I personally love this recipe with a few tablespoons of sesame seeds and dried unsweetened cherries. The sesame seeds add crunch, texture and earthiness while the dried cherries add a slightly tart sweet and sour flavour that works really well with dark chocolate.
Chickpea and Chocolate Vegan Protein Candy Video Recipe
I’m using 84% dark chocolate for this protein candy as its low in sugar and its dark bitter flavour is very satisfying in a small amount with crunchy chickpeas. You can use whatever chocolate you like. If you can’t get chocolate chips then just chop up a bar of chocolate into chunks.
In England you often can’t get high-quality chocolate chips easily so I’m using bulk bought specialist dark cooking chocolate as its VAT (value added tax) free.
There is no need to add any oil to the chickpeas – just dry-roasting them will remove all the moisture and make them crispy but still not too hard on your teeth.
I recommend to only use chickpeas in this protein candy recipe as they remain firm and still a great texture once dry roasted whereas other beans and pulses become soft and dusty. I tried with butter beans and they virtually disintegrated into dust!
Adaptations
As mentioned earlier I like this recipe with sesame and dried cherries added but its really endless the different combinations you can make with this recipe.
I’m keeping this vegan protein candy recipe basic as a base for people to add what they like and have to the mix.
Spices such as cinnamon and cayenne pepper work well. Seeds like pumpkin, coconut and sunflower are great additions. As is just about any dried fruit and nuts. I’ve made this with raisins, sunflower seeds, pumpkin seeds, cacao nibs, goji berries and vine fruit and it was really nice.
See the raw chocolate fruit and seed bites for an idea of ingredients.
As with all my recipes this protein candy recipe is full of natural ingredients and they can vary significantly. If you have a choice then the chickpeas that are large and soft work best for this as they are softer and crumble easily when dried. Just be careful when tossing as they bake as they will crumble easily when eaten.
Although I know it can be pretty potluck when you open a tin of chickpeas as to what size and type they will be. I do find chickpeas from a jar taste better and you can tell the size, but they seem to be treated with stabilisers unlike tinned chickpeas.
2-Ingredient Chickpea Chocolate Protein Candy
These candies are easy and cheap to make and contain about 5g of protein per serving and a healthy dose of fibre making them a perfect healthy filling snack. The chickpeas are dry-roasted so that they are crispy, crunchy and low-fat. They are made of just two ingredients chickpeas and dark chocolate.
Ingredients
- 2 Cans 15oz / 400ml Chickpeas, in water
- 1 cup / 150g Chocolate Chips
Instructions
- Pre-heat oven to 350F / 180C.
- Drain and rinse the chickpeas then spread flat on an oven pan lined with greaseproof paper.
- Bake for about 50-60 mins, tossing every 15 mins until bone dry.
- Take out of the oven and place in a bowl with the chocolate and stir using the residual heat to melt.
- Spoon the chocolate protein candy onto greaseproof paper using a dessert or tablespoon and chill to set.
- They will last for several weeks in an airtight container if the chickpeas are dried thoroughly in the oven. I tend to keep in the fridge and enjoy protein candy within a few days just in case I left too much moisture in the chickpeas.
Notes
Equipment: Oven, Greaseproof/Parchment paper, Bowl
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 136Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 5mgCarbohydrates 21gFiber 4gSugar 9gProtein 5g
If you like roast chickpeas then check out my Smokey Roast Chill Chickpeas recipe. For another simple two ingredients, chocolate protein recipe see my 2 Ingredient Chocolate Mousse.
Dark chocolate is healthy and has many health benefits. Choose dark chocolate that’s at least 80 cocoa solids as its high in antioxidants and low in sugar.
Do you remove the skins from the chickpeas before putting them in the oven?
Hi Naz, no I don’t – they go dry and thin once baked. If you prefer without the skins you can rub them together once baked and the skins will crumble away 🙂
Can you just use dry chickpeas?
Sadly not, they have to be cooked first then roasted 🙂
I got a bag of roasted chickpeas from Costco, I think I will try this with those, to save the step. However, I was also thinking of drying them in the dehydrator instead of roasting. Takes longer, but is another way if one is so inclined.
What would be the calorie content approximately?
About 105 calories per chunk, the calories is always at the top of my recipes 🙂
When you say chill, do you actually put them in the refrigerator for about 30 minutes to get hard or do you just keep them out in the room temperature?
Hello, I mean to put in the fridge but they will set in a normal room temp but will take a bit longer 🙂
WHAts the calorie content?
Is this a diabetic friendly snack?
Hi, sorry I’m really not sure. I expect if you use a chocolate that is diabetic friendly it might be 🙂
Use Vegan Chocolate so these are even healthier with no animal excretions – like cow milk.
Dark chocolate doesn’t have cows milk, that’s why the recipe states dark chocolate and says it’s vegan.
Dark chocolate that is not vegan is made in factories that make milk chocolate so MAY contain milk. Check the allergens as well as the ingredients. Some dark chocolate also contains whey which is a milk derivative.
Absolutely not diabetic friendly. 100* carbs for the chocolate chips and 57 carbs for one can of chickpeas.
Hi Charlotte, do you have a source for that? All the advice I can see says fibre rich carbohydrates are the right carbohydrates to help control diabetes blood sugar levels. Not all carbohydrates are the same. https://www.diabetes.org.uk/guide-to-diabetes/enjoy-food/eating-with-diabetes/food-groups/pulses-and-diabetes Also for the chocolate you use a high cocoa content chocolate or even a sugar-free one sweetened with xylitol.
If there are 12 servings, then 100 carbs for the chocolate and 57 carbs for the chickpeas would be divided by 12, right? Certainly seems low for a candy to me!
I am a diabetic. Blood sugars are controlled, when diagnosed my HgA1C was 11 and now have been maintaining below a 7 for over a year. I would eat this snack in moderation. I would eat a serving, 1/12th of recipe as a Snack. Diabetics still need carbohydrates. I was following popular culture and trying to do a very low carb (modified keto) diet and was not successful. Since adding sensible portions of high quality carbs my sugars have stabilized.
Can’t wait to try these! Hoping non-dairy chocolate works well. I’m adding a scoop of my vegan chocolate protein powder for added protein, prebiotics, more plant nutrition, fiber, amino acids, Vit D and deliciousness!
Just made these for the second time, and added 3 tsps of Maca powder and a pinch of smoked sea salt. Delicious, perfect post-workout snack.
Sounds great! Thanks for sharing
Mine came out pretty hard… what could I have done wrong? They are tasty though!
Hello, that can happen depending on the chickpeas. The smaller ones I find can go a bit hard whereas the larger softer ones are better for this recipe. The thing is you never know what ones you will get when opening a can. I’ve gone to do recipes and opened two cans that were next to each other in the shop and one is almost 3 times the size! Is that some help?
Hola,
I love your recipe. Quick question, can i add another ingredients like: sesame seeds or chia seeds or amaranth grains? Thanks in advance.
Yes please do! Like all my recipes I keep it basic as a bit of a base to add you favourite extras! like in my breakfast bars
I started cooking thanks to this website, thank you for sharing ????????
Namaste
Wow that’s amazing to hear! thanks
Thanks. Looks very interesting. Do they freeze well?
I wouldn’t freeze them, make sure the chickpeas are totally dry and they will last for weeks
What is the points for this thru WW?
Can’t wait to try. Have you ever made adding dry roasted peanuts? I’m making today and thinking a crunchy nut would be a nice addition. No sesame seeds in the house today ????
Yep! I’ve done exactly that recipe in on another page 🙂
If I use raw chickpeas instead of canned ones, does it mean I have to soak them over night then cook them (how soft should it?) before placing them in the oven? thank you, great website by the way, amazing recipes! 😉 xx
Hi there, yes just cook them as normal if using dried. I often cook in bulk then freeze to avoid cans
Do we have soak the chickpeas before oven?
They need to be cooked first
Hey, so first You soak the chickpea into the water over the night then dry-rinse-roast ?
Hi, the chickpeas are already cooked before baking. I often use a tin 🙂
I suggest adding chunky salt.
Sound like a great addition sprinkled on top
hello, I just have a quick question. What is the shelf-life of this bar ? and for how many days can it still be crunchy and appealing ?
Hi there, sadly just a few days and it’s best on the day it’s made as theres no added oil
Good day. Can I use carob powder instead of chocolate?
Yes you can, I often use carob and cacao powder interchangeable 🙂
I made this last night, using roasted chickpeas from Costco, vegan chocolate chips, and added dried cranberries. It turned out really good. The chickpeas are crunchy and the cranberries are soft and sweet(ish). ? I think I will put this in my treat arsenal… And by treat, I mean occasional – rarely. They are not for daily consumption — I would like that, but my body doesn’t believe it’s wise.. ?
Hello, thank you for this recipe! I was searching for a way to use up all those chickpeas that were leftover from needing only the aquafaba. I added some raisins to the chocolate chickpea mixture and sprinkled some sea salt and crumbled almonds on top before putting them in the refrigerator.
The first time I had one I was like…this is a bit weird…tastes like chickpea with chocolate. But after getting used to the flavour, I love them. Especialle with that sweet and salty flavour it’s really good. Making my second batch tonight. Will add some more raisins this time.