Preparation time: 20 min
100 g pumpkin seeds (or sesame seeds)
180 g cooked chickpeas
4 - 5 tbs coconut sugar
2 - 3 tbs thick coconut milk
½ - 1 tsp coconut butter
a good pinch of coarse sea salt
a knife tip of bourbon vanilla
*you can also add other spices such as cinnamon, pimento, nutmeg, cloves, ...
In order to increase the nutritional value of chickpeas, you can activate and sprout them before cooking as we did. In this case, its cooking time shortens. You can also activate the pumpkin seeds and then dehydrate them to make them even crunchier.
Dry the cooked chickpeas well with a clean cloth - they should be completely dry.
Gradually heat up the coconut sugar in a pan on medium heat. When the sugar starts to melt, move it around the pan so it doesn’t stick. After a minute or two, slowly add the thick part of the coconut milk, salt, and vanilla. Turn up the heat if necessary, but be careful that it doesn't burn because it can quickly become bitter. Add coconut butter. Carefully monitor and stir with a spatula or a whisk making the mixture homogeneous. After 3 to 5 minutes, the caramel will become thicker.
Add the chickpeas and pumpkin seeds to a large bowl. When you reach the desired consistency of the caramel, pour the mixture over the chickpeas and seeds and stir well. Spread them evenly on a tray covered with a baking sheet and wait for them to cool.
If you are a fan of very crispy and sticky snacks, you can put the tray in an oven at 160°C for approx. 8 minutes. You may mix the chickpeas and seeds while baking for them to roast evenly on all sides. Be careful they don’t burn and get bitter. Let them cool and serve either as a snack on its own or as an addition to various foods such as yogurt, ice-cream, muesli,...
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.