What gives these chickpea crackers their sweet and spicy flavor?

The unique flavor comes from a combination of cacao powder, cinnamon, red pepper flakes, coconut sugar, and maple syrup, creating a balanced sweet heat.

Why use chickpea flour for these crackers?

Chickpea flour provides a gluten-free base and a slightly nutty flavor that complements the chocolate and spices, resulting in a firm, crispy cracker texture when baked.

How can I ensure my chocolate chickpea crackers are crispy?

To achieve maximum crispiness, roll the dough to an 1/8-inch thickness, prick the squares with a fork before baking, and allow them to cool completely on the baking sheet.

Is there chili powder in this recipe?

The recipe calls for red pepper flakes to provide a spicy kick, alongside cinnamon, rather than traditional chili powder, which contributes to the unique sweet and spicy profile.

How should I store these Sweet and Spicy Chocolate Chickpea Crackers?

Once completely cooled and crispy, store the crackers in an airtight container at room temperature to maintain their crunch.

11 years ago

Sweet and Spicy Chocolate Chickpea Crackers
[Vegan, Gluten-Free]

JB By: Jasmine Briones

Author Bio

Jasmine Briones, also known as The Sweet Simple Vegan, has dedicated her life to inspiring others to... Read More

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A pile of small, square, dark brown Sweet and Spicy Chocolate Chickpea Crackers, some with visible fork pricks, arranged on a plate.

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Sweet and Spicy Chocolate Chickpea Crackers [Vegan, Gluten-Free]

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Ingredients You Need for Sweet and Spicy Chocolate Chickpea Crackers [Vegan, Gluten-Free]

1 cup chickpea flour, sifted
1/4 cup cacao powder, sifted
1/2 teaspoon baking powder
1/8-1/4 teaspoon red pepper flakes
1/4 teaspoon cinnamon
2 teaspoons coconut oil
1/2 teaspoon vanilla
1 tablespoon coconut sugar
2 tablespoons maple syrup
2 tablespoons water (more as needed)

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How to Prepare Sweet and Spicy Chocolate Chickpea Crackers [Vegan, Gluten-Free]

Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
Combine the flour, cacao powder, baking powder, red pepper flakes, cinnamon, and chili powder in a medium bowl and stir until uniform.
Combine all liquids and slowly add while stirring, until it forms a pliable dough. Knead until smooth and firm, adding more flour or water as needed.
Roll into a ball, cover in plastic wrap, and rest for 10 minutes.
Dust a clean surface or cutting board with flour, half the dough, flatten a bit in your hands, then roll it out until it is 1/8-inch thick. You don't want them thick, or they will be hard.
Cut the dough into 1-inch squares and arrange on the prepared baking sheet. Prick the tops of the squares with a fork to prevent them from bubbling as they bake. Repeat with remaining dough.
Bake for 15-20 minutes, or until crispy. Cool on the sheet, so that they will crisp.