I’ve been in quite the recipe-making mood lately. Unfortunately, I’m not that great at creating my own recipes because I have issues with using the right measurements. Luckily, I’ve come up with a few extremely easy recipes that were hard to screw up. I present to you a bit of chocolate and then a bit of rum:
Chocolate-Covered Roasted Chickpeas
Ingredients:
1 can garbanzos/chickpeas
1/4 c dark chocolate chips
1 T peanut butter
2 T water
Directions:
1. Preheat oven to 450 degrees. Line baking sheet with parchment paper.
2. Rinse chickpeas and bake for around 30 minutes. Then let cool for 10 minutes.
3. In a small bowl, melt chocolate chips, peanut butter, and water for 30 seconds in the microwave. Stir until smooth.
4. In a larger bowl, combine chickpeas with chocolate mixture until chickpeas are covered. Pour back onto covered baking sheet to cool.
5. OPTIONAL: Refrigerate after mixing until chocolate has solidified (about 30 minutes). They’ll be less messy this way but also less crunchy.
Recommendations: Lick chocolate bowl clean.
I’ve decided I could probably eat all of the chickpeas straight out of the can but figured roasting them would go over better for the masses.
When you bake chickpeas and then refrigerate them, they tend to go back to their mushier state. I decided to do it anyways because the chocolate will solidify faster and and be much less messy. There’s still a bit of a crunch, but it’s definitely not as much as my Roasted Cinnamon Sugar Chickpeas. I’m sure they’d be crunchier if you just let the chocolate cool off in room temperature. They’ll just be pretty messy.
In my opinion they’re extremely addicting (a.k.a. good)—just a different type of roasted chickpeas.
RumChata Coffee
If you’ve ever had the Mexican drink Horchata, RumChata is the same thing but …with rum—obviously. Horchata is a cinnamon, vanilla, and rice milk drink that is quite tasty. My sister introduced me to RumChata, and I have been passing on the bit of heaven to others. Mixed with coffee is one of my new favorite ways to drink it!
Ingredients:
3-4 oz. brewed coffee
1 oz. RumChata
Directions:
Mix and enjoy the magical concoction.
Another way to enjoy RumChata is mixed with root beer. It tastes like a root beer float but somehow better.
Do you have any tips for me as I try to come up with my own recipes?
Have you ever had RumChata? What did you think?
YUM!
Oh my – those chickpeas look dangerous. I haven’t thought of that yet…
I enjoyed how they clumped up into chocolaty chickpea globs as they cooled.
I’m going to say it…chickpeas nor hummus have either been at the top of my top 10 things I go running to eat. But I want to get my healthy (back) on too and of course there’s that chocolate factor. so all things considered, I have to definitely give this recipe a try (and give it a shout out over on my blog Tastes of Chocolat too).
Oo!! Thank you so much! I noticed that they weren’t quite as good after sitting in the fridge overnight, but they were quite tasty soon after I made them. Just a heads up!