Diversity Chocolate Bark

Method

1. 1 Dry the chickpeas thoroughly using a clean tea towel — don’t skip this step or they won’t crisp up properly.
2. 2 Toss the chickpeas with the cinnamon until evenly coated.
3. 3 Air fryer: Cook at 180°C with a light spray of oil for 10–15 minutes, shaking halfway, until crunchy. Oven option: Bake at 180°C fan for about 30 minutes (timing may vary).
4. 4 Remove chickpeas and set aside to cool.
5. 5 Toast the nuts in the air fryer at 160°C for 8–10 minutes until fragrant. Oven option: Roast for ~20 minutes, keeping an eye on them.
6. 6 Melt the dark chocolate (with coconut oil, if using) in the microwave in 10-second bursts, stirring between each, until smooth.
7. 7 Add chickpeas, nuts, and a pinch of salt to the melted chocolate and mix until fully coated.
8. 8 Spread the mixture evenly onto a lined baking tray to form a bark. Sprinkle over the toasted seeds and salt.
9. 9 Freeze for 1 hour, or until fully set.
10. 10 Cut into bars or chunks and store in an airtight container in the fridge.