This recipe comes from my friend, Pam of Lakehouse Creative, my awesome vegan graphic designer! While they don't have any cocoa or chocolate in them, the combination of cinnamon, maple syrup, and coconut sugar with the toasted chickpeas have a flavor reminiscent of the sugary breakfast cereal we had as kids!
Course: Appetizer, Snack
Cuisine: Cocktails, Gluten-Free, Party, Whole Food Plant Based, Zero Waste
115 oz. canchickpeas (garbanzo beans)drained, but not rinsed, and save the liquid (aquafaba).
Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone baking sheet.
Drain chickpeas, don't rinse them, and reserve 1 tbsp of the liquid (aquafaba).
Pour drained chickpeas onto prepared baking sheet, spread out evenly, and bake for 30 minutes.
While chickpeas are baking, mix together the aquafaba and maple syrup.
In a separate small bowl, mix together cinnamon, coconut sugar, and salt.
Remove tray from oven, loosen chickpeas with a spatula and carefully pour them into a bowl.
Add the aquafaba and maple syrup mixture and stir well to evenly coat.
Add cinnamon mixture and mix well.
Pour spiced chickpeas back onto to the prepared baking sheet, spread out evenly, and return to the heated oven. Bake for 10 more minutes.
Loosen them with a spatula and stir around a bit. Turn off the oven and keep the chickpeas in the oven until completely cool so they get nice and crispy. Don't open the door! The longer left alone, the better. Can even be left overnight.
Remove from oven and store in a jar or eat them all!