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Creamy Cheddar Cheese Sauce for Fries Recipe

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3.9 from 2 reviews

Enjoy a crunchy, protein-packed vegan snack with these Chocolate-Covered Chickpeas. Roasted chickpeas are coated in rich dairy-free dark chocolate and lightly salted for the perfect sweet and savory bite. This simple 3-ingredient recipe creates a deliciously crispy and chocolatey treat ideal for snacking anytime.

Ingredients

Main Ingredients

  • 1 can Canned Chickpeas (400 ml, 15 oz)
  • ¾ cup Dairy-Free Dark Chocolate Chips
  • 1 teaspoon Coconut Oil (or oil of choice like canola, avocado oil)

Optional

  • ½ teaspoon Sea Salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Using convection mode is recommended for faster roasting, but conventional mode works as well.
  2. Prepare Chickpeas: Drain and rinse the canned chickpeas under cold water using a sieve. Shake the sieve to remove excess water, then spread the chickpeas onto a parchment paper-lined large baking sheet.
  3. Dry Chickpeas: Gently rub the chickpeas with a clean towel or absorbent paper to remove some moisture. If some skins peel off, leave them and remove later.
  4. Roast Chickpeas: Bake the chickpeas for 50 minutes, stirring every 20 minutes with a wooden spoon to evenly roast all sides. Chickpeas should become hard, smaller, very dry, and crispy. Test by tasting one; if not crunchy, continue roasting.
  5. Cool Chickpeas: Remove the baking sheet from the oven and let the chickpeas cool while you melt the chocolate.
  6. Melt Chocolate: In a large saucepan over low heat, melt the dark chocolate chips with the coconut oil, stirring constantly until smooth and fully melted.
  7. Toss Chickpeas: Remove the pan from heat, stir in sea salt if using, then mix in the roasted chickpeas until evenly coated with melted chocolate.
  8. Form Clusters: Drop tablespoon-sized clusters of chocolate-covered chickpeas onto a lightly oiled piece of parchment paper on a plate. Leave about half a thumb’s width space between each cluster.
  9. Set Clusters: Place the plate in the freezer for 10 minutes to allow the chocolate to harden and set.
  10. Store Snack: Remove the clusters from the parchment paper and store them in an airtight container in the refrigerator for up to 1 week.

Notes

  • For best texture, ensure chickpeas are thoroughly dried before roasting.
  • Use dairy-free dark chocolate to keep the recipe vegan-friendly.
  • Adjust sea salt quantity or omit based on preference.
  • Freezing helps chocolate set quickly but can also be set at room temperature for longer time.
  • Store in airtight container to maintain crunchiness.

Find it online: https://yumntasty.com/creamy-cheddar-cheese-sauce-for-fries-recipe/