Updated: Feb 13
If you don't currently own an air fryer, now I bet you do!
Not just for those chips and sweet potato wedges, the Air Fryer can cook almost everything and the biggest selling point is that you can pick them up relatively cheap at around £30 online.
Why I made this recipe: Because sometimes snacks can be a little too sweet and this is the perfect combination of nutty, chocolatey and still packing a crunch. I like to think of these as Gluten Free, Vegan 'Maltesers'!
Calories and Macronutrients*: Per 50g portion
400g Chickpeas in water
80g Chocolate (I chose NOMO Milk chocolate as it's dairy free)
Pink Himalayan sea salt (optional)
Line a square baking tray with parchment
Open the tinned chickpeas and drain the excess water. I like to place mine in a colander and give them a good shake, you can also pat them down with paper towel.
In a clean basket from the air fryer, place the chickpeas in the centre of the basket and turn the heat to approximately 200 degrees for 10 minutes.
After 10 minutes, remove the basket and shake the chickpeas to ensure they don't stick.
Add around 8 grinds of pink Himalayan sea salt and return to fry for another 15 minutes.
After a total of 25 minutes in the air fryer, the chickpeas should be golden in colour and shrunk a little in shape... not burnt!
Scoop these on the baking parchment and allow to cool for a minimum of 1 hour.
In a separate bowl, microwave the chocolate- stirring every 30 seconds- until completely melted.
Place the cooled chickpeas in a colander over a bowl and stir in the chocolate (the colander removes the excess chocolate)
Once fully coated, evenly place the chocolate chickpeas on the baking parchment to cool for a minimum of 2 hours or overnight.
Removing the cooled chocolate chickpeas from the fridge, break them up in the parchment (rolling them around helps separate the chickpeas however, make sure you don't break off too much chocolate!)
Divide into equal portions and enjoy.
Download the recipe card here