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When chocolate cravings kick in, these crunchy cocoa chickpeas made in the air fryer are what I reach for. You only need three things to whip up this protein-loaded snack that's easy to share or pack for school and work. I always make a batch for chill nights with friends or whenever I want a sweet nibble that feels good to eat.
Irresistible Ingredients
- Stevia sweetener: Like SPLENDA Naturals or something similar. Sweetens things up but still allergy friendly. Grab one that’s not bitter so you don’t get any weird aftertaste.
- Unsweetened cocoa powder: This is where all that deep chocolate flavor comes in. If you're into it, pick Dutch process for a richer bite.
- Chickpeas: You'll need two cans, rinse them well and dry really good so they crisp up. Try to use firm, plump ones and avoid any that are too squishy.
Simple Step-by-Step
- Cool Down and Store:
- Let the chickpeas chill out until they're fully cool, then drop them into a sealed jar or container so they stay snappy and crunchy.
- Try the Oven If You Want:
- Spread the chickpeas in a layer on a lined baking pan. Cook them at four hundred degrees. Shake or stir every ten minutes to dodge burning. At thirty minutes, check for crunch, then go up to forty five max.
- Air Fry Like a Pro:
- Don’t pile them up—do half at a time in the basket. Set the air fryer to four hundred and cook for ten minutes. Shake them halfway through so they crisp up all over. Want more crunch? Pop them in for another minute or two at the end.
- Get Chickpeas Ready:
- Drain the cans and dry those beans really well with a towel. This little move gives you the crispiest results after cooking.
- Mix ‘Em Up:
- Put the chickpeas in a big bowl and throw in the cocoa and stevia. Use a big spoon or your hands to cover each chickpea with the mix so nothing gets missed.
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How to Store Them
After they're nice and cool, toss the chickpeas into a glass jar or airtight container and leave on the counter. You’ll get that crispy crunch for up to five days. If they lose their bite, just put them back in the oven or air fryer for a couple minutes to perk them up.
Swaps You Can Try
If stevia isn’t your style, go with monk fruit sweetener or even coconut sugar (though if you use sugar, they might soften a bit and become a bit less allergy friendlier). Any plain unsweetened cocoa or cacao powder works. Using home-cooked chickpeas? Dry them really well before anything else.
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Fun Ways to Serve
Cram them into lunch boxes for the kids, or pass out bowls when you’re getting comfy for movie night. I’ve also tossed them over salads for a crunchy, protein jolt, and even sprinkled them on top of dairy-free yogurt with some berries for a treat.
Frequently Asked Questions
- → What's the secret to getting chickpeas super crispy?
Make sure you dry the chickpeas really well before adding the cocoa mix. Give plenty of space in your fryer or on your pan so the air can hit every side for that crunch.
- → Can I swap out stevia for another sweetener?
Totally! Cane sugar, coconut sugar, or a drizzle of maple syrup all work. Just adjust the amount for your taste buds.
- → How should I keep crisp chickpeas fresh?
Wait until they’re all the way cool, then pop them into a sealed jar or any airtight box. Room temp is fine for storage and crunch.
- → What stops chickpeas from burning in the oven?
Spread them out in one layer, shake or roll them around every so often (about every 10 minutes), and stay close when bake time is almost up.
- → Can I use cooked chickpeas instead of canned ones?
For sure! Just cook and dry them all the way before using. That’ll give you the best crunch and taste.