Dark Chocolate Salted Crunch Bark

One of my all-time favourite dessert/treat recipes! I’ve posted a very similar recipe to this before….and here it is again because it is so tasty!  This recipe is always a hit with my family and it was a big hit with my coworkers as well. This bark didn’t last very long in our fridge! Give it a try 🙂

Ingredients (makes ~12 bars):

• 1-2 cans chickpeas (540mL cans)
• 1 tbsp olive oil or olive oil spray
• 2 Camino 55% dark chocolate bars (or dark chocolate of choice)
• Ground sea salt

Directions:

1. Rinse and drain chickpeas.
2. Pour the chickpeas onto a baking sheet. Drizzle with olive oil or spray with olive oil. Distribute evenly.
3. Turn the oven to bake at 425F. Place the chickpeas in the cool oven.
4. Bake for 40 minutes and mix the chickpeas regularly to ensure even browning.
5. Remove from the chickpeas from the oven and allow to cool for 45-60 minutes.
6. In the meantime, melt your two bars of dark chocolate.
7. Place your cooled chickpeas in a shallow rectangular Tupperware container with parchment paper.
8. Add ground sea salt to the chickpeas.
9. Pour the melted dark chocolate over your chickpeas. Distribute evenly using a spatula so that all chickpeas are coated. Add some fresh ground sea salt on the top.
10. Place in the freezer or refrigerator for cooling.
11. Once the chocolate has hardened, pop the large chocolate piece out of the Tupperware container. Remove the parchment paper and place in a large Ziploc bag.
12. Break up the chocolate into bark bite-sized pieces in the Ziploc bag (this avoids a mess).
13. Enjoy chilled.