Chocolate-coated peas and beans

If I didn't already have a blog, I think I would like to have one with the title of this post. It has a nice ring to it, chocolate-coated peas and beans.

It turns out, they also have a nice taste to them, chocolate-coated peas and beans.

The inspiration for these chocolate snacks comes from my time wandering supermarket aisles in the U.K. The mix of flavours was far ahead of those I have seen in Australia, with unusual (to me) pairings and enticing combinations I had never thought of.

Wasabi chocolate and chocolate-coated edamame beans, I am looking at you.

On the long flight home, I started planning the things I would like to make in honour of Vegan MoFo this month. Chocolate-coated wasabi peas was one thing that came quickly to mind, and after getting home I branched out to included chocolate-coated chilli broad beans too.

I had quite high hopes for how these would turn out, and I can only say that my hopes were exceeded. 

Even if you don't usually like wasabi, and even if you don't like chilli broad beans - please try these. They are truly good. And as a bonus, you can make them in very little time, with very few ingredients, and when feeling a little worse for wear due to jet lag. What more can one ask for in a chocolate snack?!

Chocolate-coated wasabi peas and chilli broad beans

Makes about 2 cups

Vegan

Print recipe

Ingredients

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.)

Method

Line two baking trays or dishes with non-stick baking paper and set aside.

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.)

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.

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.

Seriously, wonderfully, messily good.

Of course, there are many other fillings you could use for these, including spiced nuts or even Japanese-style rice crackers.

For now? I may just have a new favourite in chocolate, and so I think I will stick with these.

What is the most unusual chocolate flavour you have tried? 

And are you a fan of wasabi peas straight up? I am, but it took a bit of time to grow used to them!

This post is part of my Vegan Month of Food contributions for October 2012.

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