Preheat your oven to 400 degrees f. and line a sheet pan with parchment paper.

Spread the chickpeas onto your prepared sheet pan and use a paper towel to pat them dry.

Spray or spritz with cooking spray (avocado oil, coconut oil, or olive oil)

Roast for 18-20 minutes, or until crispy.

After roasting, allow your chickpeas to completely cool into the sheet pan.

Melt your chocolate in a double boiler OR in the microwave, stirring every 20 seconds.

Stir in the crispy chickpeas and cranberries.

Transfer your chocolate mixture to the sheet pan and slightly spread it to your desired thickness.

Refrigerate for up to 1 hour, or until the chocolate is fully set.

Break the bark into 12-14 pieces and serve.

Enjoy!

❤️Rachel