Dark Chocolate Salted Crunch Bark

One of my all-time favourite dessert/treat recipes! I’ve posted a very similar recipe to this before….and here it is again because it is so tasty!  This recipe is always a hit with my family and it was a big hit with my coworkers as well. This bark didn’t last very long in our fridge! Give it a try 🙂


Ingredients (makes ~12 bars):

  • 1-2 cans chickpeas (540mL cans)
  • 1 tbsp olive oil or olive oil spray
  • 2 Camino 55% dark chocolate bars (or dark chocolate of choice)
  • Ground sea salt



  1. Rinse and drain chickpeas.
  2. Pour the chickpeas onto a baking sheet. Drizzle with olive oil or spray with olive oil. Distribute evenly.
  3. Turn the oven to bake at 425F. Place the chickpeas in the cool oven.
  4. Bake for 40 minutes and mix the chickpeas regularly to ensure even browning.
  5. Remove from the chickpeas from the oven and allow to cool for 45-60 minutes.
  6. In the meantime, melt your two bars of dark chocolate.
  7. Place your cooled chickpeas in a shallow rectangular Tupperware container with parchment paper.
  8. Add ground sea salt to the chickpeas.
  9. Pour the melted dark chocolate over your chickpeas. Distribute evenly using a spatula so that all chickpeas are coated. Add some fresh ground sea salt on the top.
  10. Place in the freezer or refrigerator for cooling.
  11. Once the chocolate has hardened, pop the large chocolate piece out of the Tupperware container. Remove the parchment paper and place in a large Ziploc bag.
  12. Break up the chocolate into bark bite-sized pieces in the Ziploc bag (this avoids a mess).
  13. Enjoy chilled.


Roasted Chickpeas – An Easy…and Healthy Snack!

Roasted Chickpeas

2 tbsp olive oil
1 can chickpeas (garbanzo beans, rinsed & drained
Ground sea salt

Preheat the oven to 400F.
Rinse and drain the chickpeas.
In a bowl, mix the chickpeas with the olive oil to coat them.
Pour chickpeas onto a baking sheet lined with tin foil
Add ground sea salt evenly on top.
Bake for ~1 hour, mixing/rotating chickpeas around every 15 minutes.
They are done when they become brown/crunchy.

You can add more ground sea salt if needed and stick to the salt flavour! OR feel free to spice them up with cayenne pepper, chili powder, popcorn seasonings, cinnamon/coconut sugar (to make a sweet version)…. ETC!

and of course ENJOY 🙂

My Main Chicks: All About Chickpeas


MMMM chickpeas. Whether adding them to a salad, roasting them, or coating them in dark chocolate… they are by far my favourite of the legume family. They also go by the name ‘garbanzo beans’.

So… what are they good for?
Chickpeas are a great source of protein and fibre.
Per 1/2 cup of chickpeas (canned) you will get 10g of protein and 8g of fibre. With almost ZERO grams of saturated fats. This makes chickpeas a great vegetarian protein source and meat substitute.

How can you eat them?

  • Puree (make a hummus or use as an alternative to nut butters in recipes)
  • Roasted (crunchy snack)
  • Add canned chickpeas to salad
  • Add canned or dehydrated chickpeas to soups
  • Roast and coat in dark chocolate for dessert
  • ….ETC!

I usually buy canned chickpeas. Once they are rinsed and drained, I add them to salads for an extra protein source, roast them to have as a snack, or roast them to coat in dark chocolate for dessert!

This legume has so many different ways it can be used. It is definitely an ingredient you should consider adding to your nutritional lifestyle.
…. I made sure to include chickpeas in my day today 😉

Chickpea Bark

Click here for my dark chocolate chickpea bark recipe:>>>>>>> CHICKPEA BARK <<<<<<<<<

Chicken & Chickpea Dish

Chicken Chickpea Dish
2-3 boneless/skinless chicken breast, chopped
1 can chickpeas, rinsed and drained
5 green onions, chopped
1 can diced tomatoes
1/2 cup chicken broth
2 tbsp paprika
1.5 tbsp nutritional yeast
1 red pepper, chopped/sliced
1 green pepper, choppedsliced
1/2 tsp cumin
1/3 cup greek yogurt
1/2 tsp curry powder
1 large garlic clove, crushed
salt and pepper to taste

1. In a large skillet on medium-high heat, add 1-2 tbsp olive oil
2. Add the chicken breast to the skillet and cook until no pink left throughout.
3. Remove the chicken from the skillet.
4. On medium heat, Add into the same large skillet the diced tomatoes, chicken broth, greek yogurt, and nutritional yeast. Stir to thoroughly mix.
5. Add in the green onions, peppers, chickpeas, and chicken to the skillet.
6. Continue to add the rest of the ingredients while continually mixing.
7. Allow to simmer (low heat) for ~ 20 minutes to bring out all the flavours and allow the peppers to soften.
8. Serve on rice, quinoa, or eat on its own.
enjoy 🙂

Rainbow Salad ft. A Sweet Honey Lemon Dressing

Rainbow Salad

Rainbow Salad (Serves ~4-6):
1/2 head of romaine lettuce, chopped
1/4 head of red cabbage, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
6 radishes, chopped
1/2 red onion, chopped
1 cup chickpeas, rinsed & drained
1 gala apple, chopped with skin
1 avocado, peeled & sliced into cubes
1 cup of cooked quinoa, chilled
Optional: 1/2 cup almonds/nuts

1. Cook sprouted quinoa first according to package instructions (use 1/2 cup uncooked quinoa).
2. Allow quinoa to chill after cooking.
3. Combine all other ingredients in a large bowl.
4. Add the quinoa. Store in the refrigerator while making the dressing.

Sweet Honey Lemon dressing:
Sweet Honey Lemon Dressing
Ingredients (combine in a lidded container):
3 tbsp olive oil
4 tbsp honey
1 clove garlic, crushed
4 tsp lemon
2 tbsp dijon mustard

Mix and shake ingredients in container. Add to the salad according to taste.

Tip of the day: Making your own dressings at home allows you to avoid added sugars and preservatives that are used in almost ALL commercial salad dressings. You don’t NEED refined sugars in a dressing for it to taste great! Try to make your own if you have the time otherwise, look toward buying salad dressings from the natural food isle in the grocery store.

Hope everyone is having a wonderful Saturday 🙂