This Dessert Deserves Her Moment

Rinse the chickpeas and lightly coat them with extra virgin olive oil, avocado oil, or coconut oil spray. Add them to an air fryer and cook at 400°F for 15-20 minutes or until crispy. Alternatively, you can preheat your oven to 425°F, add the chickpeas to a parchment-lined cookie sheet, and bake for 20-30 minutes. Melt the dark chocolate and coconut oil in 30-second increments in the microwave, stirring in between, until fully melted. Add the melted chocolate to the crispy chickpeas and coat them thoroughly. Sprinkle flaky sea salt on top. Place the coated chickpeas in the freezer until rock hard, about 20-30 minutes. Enjoy! This dessert keeps well in an airtight container in the freezer for 5-7 days.