California Walnut, Chickpea & Apricot Dark Chocolate Bark by Nichola Ludlam-Raine
Ingredients
- 240 g cooked chickpeas 1 tin, well drained + light spray of cooking oil
- 1 tsp ground cinnamon
- 70 g toasted California Walnuts store them in the fridge!
- 60 g chopped dried apricots
- 150 g dark chocolate 70% + small pinch of salt
- Handful of toasted seeds for topping I used sesame
Instructions
- Get your ingredients ready – walnuts should be kept in the fridge until you need them to protect their delicate fats and keep them tasting delicious.
- Drain and dry the tinned chickpeas thoroughly using a clean tea towel (don’t skip this step or they won’t crisp up properly). Toss with the cinnamon until evenly coated.
- Cook the chickpeas until crunchy (air fryer: 180°C with a light spray of oil for 10–15 minutes, shaking halfway; oven: 180°C fan for around 30 minutes – timing may vary). Remove and set aside to cool.
- Toast the California Walnuts (air fryer: 160°C for 5–7 minutes; oven: around 10–12 minutes), until fragrant, keeping a close eye on them.
- Break up and melt the dark chocolate in the microwave in 10-second bursts, stirring between each, until smooth.
- Add the chickpeas, toasted California Walnuts, chopped dried apricots and a pinch of salt to a bowl. Stir, then pour over the melted chocolate and mix until fully coated.
- Spread the mixture evenly onto a lined baking tray or dish to form a bark. Sprinkle over the toasted seeds.
- Freeze for 1 hour, or until fully set, then cut or break into bars or chunks and store in an airtight container in the fridge. And ENJOY!