Serves: 15 to 20 chocolates
240gm Cooked U.S. Chickpeas (makes approximately 65gm Dried U.S. Chickpeas)
50gm Dry Dates, Diced 5mm
50gm Whole Small Raisins (same size or smaller than the dry U.S. Chickpeas)
120gm Dark Chocolate
½gm Ground Cinnamon
½gm Chili Powder
Preheat oven to 150°C.
Line a baking tray with parchment paper or a silicone mat.
Distribute the drained U.S. Chickpeas evenly.
Place in the oven and dry until crisp 1 to 1½ hour depending on the moisture content.
Melt the chocolate over a water bath.
Add the chili powder and cinnamon and mix well.
Add the dried U.S. Chickpeas, dices dates, and raisins and combine.
Prepare a tray with parchment paper or a silicone mat.
With a spoon make small stacks with the chocolate-coated U.S. Chickpeas.
Cool and store in an airtight container.
For U.S. Chickpea Chocolate Lollipops use silicon spheres to shape them and roll in crushed dried U.S. Chickpeas for visual effect and extra crunch.
Notes: Make sure that the cooked U.S. Chickpeas are completely dried in the oven! Any remaining moisture will spoil your chocolates from the inside out!
Dates and raisins can be replaced by mixed peel for a citrus flavor or any other dried fruit.