Macros: 491 cal fat 31g Carbs 46g Fibre 7g Protein 12g
Serves: 4, Prep Time: 15 Minutes INGREDIENTS 1 can chickpeas, drained, rinsed and patted dry 1/4 c sesame seeds 1/4 c sunflower seeds 1/4 c pumpkin seeds 1/4 c sunflower seeds, ground into a flour 2 tbsp coconut oil, melted 2 tbsp pure maple syrup 1 tsp cinnamon pinch of cayenne pinch of sea salt 6 oz. 70% dark chocolate or dairy-free chocolate chips 1 tsp coconut oil Directions: Preheat oven to 400 degrees F. In a medium bowl combine chickpeas, seeds and sunflower seed flour and set aside.
In a small bowl combine coconut oil, maple syrup, cinnamon, cayenne and sea salt. Pour melted coconut oil mixture over chickpeas and seeds and mix well. Place chickpeas onto a baking sheet lined with parchment paper and bake for 30 minutes; then remove from oven and let cool. In the meantime, melt chocolate chips and coconut oil in a small pot over low-medium heat, stirring the entire time so the chocolate doesn’t burn. Pour chocolate over chickpeas, then place the cookie sheet in the fridge to cool. Once cooled, break off into bite sized chunks and try not to eat them all in one sitting.
NOTES: Gluten-free, Dairy-free, Vegan, Vegetarian, Nut-Free