Preheat the oven to 200/180C fan. Line two baking trays with parchment paper. 

Pour the chickpeas onto one of the baking trays. Give them a quick rub with a tea towel to remove any of the loose skins.

Roast for about 30 mins, until crunchy then cool on the tray for a few minutes.

Meanwhile, break up your chocolate and add to a microwave-safe bowl along with the coconut oil. Place in the microwave at 30s intervals, stirring each time, until fully melted.

Add the warm chickpeas into the bowl of chocolate and mix to coat.

Pour the chocolate chickpea mixture onto the remaining lined baking tray and spread into an even layer. Freeze for about 2 hours until hard. Enjoy as a quick and sweet crunchy snack!