3 Ingredients, no refined sugar, full of antioxidants and protein--
These vegan chocolate protein clusters are making waves in my life.
I don't know about you but chocolate plays a pretty big role in my life.
However, I have become quite bored of the same old chocolate bars filled with sugar and unwanted ingredients. I wanted to create something that was different and served a bigger purpose.
Protein can be a touchy subject with vegans since one of the biggest misconceptions is that we are bound to be protein deficient. It's an argument I've heard over and over, and I used to even question myself because of it. Over the years, however, with much research and experience, I have learned that vegan protein sources are abundant!
My personal favorite plant-based proteins are beans and seeds. They are full of fiber, magnesium, antioxidants and clean protein. Pumpkin seeds and chickpeas top my list as far as favorites go and their nutritional profile is one to look into--they are impressive!
It was obvious I needed to combine my favorite protein with my favorite sweet! I thought it might taste super weird but they came out so much better than expected, and I want to make them every week! As far as chocolate goes I used Lily's 70% Dark Chocolate (pictured below) which is sweetened with Stevia!
Try these out and let me know what you think... I feel like they would be a perfect post-workout treat!
YIELDS
8-12 Clusters
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 can, about 8 oz Organic Chickpeas, rinsed and drained
- 2 tablspoons Organic Pumpkin Seeds (no shells)
- 1 bar, or about 2.8 oz Dark Chocolate 70% or above (I used Lily's, Stevia sweetened)
Directions
1. Preheat oven to 350°F.
2. Rinse chickpeas very well then, peel skins off. This may seem annoying but it's a must for truly dry chickpeas!
3. Once skins are peeled, roll chickpeas in paper towels or cloths and try to remove as much moisture as possible.
4. Put chickpeas on tray over parchment paper and bake for 30 minutes.
5. After thirty minutes, spread out pumpkin seeds next to chickpeas and bake another 20 minutes, until toasty but do not let burn!
6. After putting the seeds and beans in again, start melting chocolate in a double boiler or microwave until completely melted, then take off heat.
7. In a separate bowl, combine seeds, chickpeas and chocolate and mix together well. (see picture below).
8. Use a tablespoon or heaping teaspoon (depending on how large you want your clusters) to measure out clusters onto parchment paper.
9. Put in freezer for about 10-15 minutes until solid.
10. They are ready to enjoy! Store in fridge to keep from melting.
2. Rinse chickpeas very well then, peel skins off. This may seem annoying but it's a must for truly dry chickpeas!
3. Once skins are peeled, roll chickpeas in paper towels or cloths and try to remove as much moisture as possible.
4. Put chickpeas on tray over parchment paper and bake for 30 minutes.
5. After thirty minutes, spread out pumpkin seeds next to chickpeas and bake another 20 minutes, until toasty but do not let burn!
6. After putting the seeds and beans in again, start melting chocolate in a double boiler or microwave until completely melted, then take off heat.
7. In a separate bowl, combine seeds, chickpeas and chocolate and mix together well. (see picture below).
8. Use a tablespoon or heaping teaspoon (depending on how large you want your clusters) to measure out clusters onto parchment paper.
9. Put in freezer for about 10-15 minutes until solid.
10. They are ready to enjoy! Store in fridge to keep from melting.
Also by Alexa: Raw Vegan Probiotic Turmeric Hummus
Related: Lemon Blueberry Protein Vegan Coffee Cake
Protein-Packed Omega-3 Blackberry Smoothie Bowl
Get more like this—Subscribe to our daily inspirational newsletter for exclusive content!
__
Photos: Alexa Pizzarello
