Chocolate-coated peas and beans (v)

A fantastic mix of mellow chocolate coating and a spicy filling within.

Makes about 2 cups.


Original post (with pictures) here.

1/4 cup + 1 tbsp coconut oil
1/4 cup good-quality cocoa
1/8 cup maple syrup
~1 cup wasabi peas
~1 cup chilli broad beans

(Note. You can buy wasabi peas and chilli broad beans from most Asian stores, bulk food stores, and even Asian aisles in major supermarkets. The ones I have seen have always been vegan but you may want to check individual ingredient lists.)

1. Line two baking trays or dishes with non-stick baking paper and set aside.
2. If necessary, melt the coconut oil to bring it to liquid form. When the coconut oil is liquid, add the cocoa and maple syrup and warm over low heat until the chocolate mixture is easy to stir. (I did this using low power in the microwave.)
3. Divide the melted chocolate mixture between two medium bowls. Add the wasabi peas to one and the chilli broad beans to another, and mix through well to coat. Ideally all peas / beans will be well covered in chocolate, but you may want to leave some partially coated for contrast.
4. Transfer the chocolate peas and beans to your lined baking trays and set in the fridge for at least 2 hours, and preferably 4 - 6. Break into individual peas / beans, or into larger blocks, when set.