Sea Salt Crunchy Chickpeas & Dried Blueberries Chocolates
Ingredients
- 1 cup cacao or cocoa powder
- 1 cup high-quality cocoa butter
- ½ cup pure maple syrup
- ½ tsp. vanilla extract
- ½ tsp. liquid stevia
- ½ cup Sea Salt Crunchy Chickpeas, plus more for top
- ½ cup dried blueberries, plus more for top
Instructions
- Put the cacao or cocoa powder in a small glass bowl and set aside. Set chocolate bar silicon mold(s) onto a small baking sheet – or line a large baking sheet with wax or parchment paper (to make bark). Set aside.
- Pour the ½ cup crunchy chickpeas into a quart-sized food storage bag, seal, and using a rolling pin or hammer break the chickpeas into pieces. Set aside.
- In a small saucepan over medium-low heat, melt the cocoa butter with the maple syrup, stirring occasionally. Do not let the mixture come to a boil. Remove from the heat and stir in the vanilla extract and liquid stevia.
- Pour the cocoa butter mixture into the bowl with the cacao powder and using a whisk, stir until the cacao powder has dissolved completely and there are no lumps. Taste for sweetness and adjust if necessary. Stir in the crushed crunchy chickpeas and dried blueberries.
- Divide the chocolate between the silicon molds – or spread onto the lined baking sheet. Sprinkle additional whole crunchy chickpeas and dried blueberries on top. Tap the molds/baking sheet on the counter a few times. Chill chocolates/bark until firm. Remove chocolates from mold; or if you made bark, break chocolate into pieces. Store chocolates in an air-tight container.
