One can of Chickpeas WILL Change how YOU Think about Snickers

Drain the can of chickpeas, saving the aquafaba.

Rinse the chickpeas under cold water to remove some skins, then dry them.

Toss the chickpeas in a bowl with a tiny squirt of olive oil and a pinch of fine salt.

Air fry the chickpeas at 350°F for 20-25 minutes until very crispy.

Set aside 3 tablespoons of the chickpea mixture for later use.

In a food processor, combine the remaining chickpeas with 1.5 cups of almond flour and 2 tablespoons of maple syrup, and process until smooth.

Line a small bread pan with parchment paper and press the nougat mixture into the pan evenly.

Freeze the nougat for about 1 hour.

In a saucepan, combine 1 cup of maple syrup and 1/2 cup of aquafaba, bring to a boil, then reduce heat and let simmer for 5 minutes.

After 5 minutes, add the reserved hummus mixture to the saucepan and whisk together.

Continue to cook the mixture for about 20 minutes until bubbles become larger and slower.

Crack some of the roasted chickpeas in half while the syrup is cooking.

Remove the nougat from the freezer and press the cracked chickpeas into the top of the nougat mixture.

Add a pinch of salt to the chickpeas on top of the nougat.

Once the syrup is thickened, add 1 teaspoon of coconut oil and 1/4 teaspoon of vanilla extract, whisking until combined.

Carefully pour the caramel over the chickpeas and nougat, ensuring it stays cool as it sets.

Equipment Needed

Spice Level:

Dietary

Allergens