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POPPED Sweet Treats



I have been wanting to do this since March! At Expo West, one of my favorite finds was Watusee Foods’ brand new Popped Chickpeatos. They come in 3 flavors: Ranch, Sea Salt, and Caramel Sea Salt. While I love them all, and wouldn’t turn any of them down, I have to say that the Caramel Sea Salt is my favorite flavor.

These Popped Chickpeatos are vegan, corn-free, gluten-free, nonGMO project verified, made with real simple ingredients and have more protein than Pirate Booty!

I had the idea to make this recipe not too long after I tasted these amazing Popped Chickpeatos, and the day has finally come to actually make it! You should start to see these amazing POPPED Chickpeatos in stores soon. They are currently available online. Watusee Foods also makes regular Chickpeatos as well as Chickpea Crumbs that you can use in place of breadcrumbs. You can learn more about their products by visiting www.WatuseeFoods.com


The tasty Coconut Chocolate Spread from EatingEVOLVED really added some pizazz to this dessert. EatingEVOLVED makes some amazing paleo, organic chocolate bars, spreads, hot chocolate and roasted coconut butters. You can find some of their chocolate bars in select Whole Foods and everything else is online. You can use my code “KRYSTENDTMT” for a free mini chocolate bar at checkout. (Note: This Coconut Chocolate Spread will be back on the EatingEVOLVED website in a few weeks. It's being revamped so it doesn't harden in cooler temps. I'm WAY excited about it! For now, you can use their Roasted Coconut Butter or melt a Chocolate Bar.)

This recipe is totally vegan, gluten-free and 100% delicious.

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INGREDIENTS

1 package (10oz) of Dandies Mini Marshmallows

5 cups Watusee Foods Popped Chickpeatos Caramel Sea Salt (almost 2 full bags)

2 TB Miyoko’s Kitchen vegan butter

2 TB coconut oil

3 TB Eating Evolved Toasted Coconut Chocolate Spread (for drizzle)

Directions:

In a medium to large pot, on medium-low heat, combine vegan butter, coconut oil and marshmallows. Stir until marshmallows are broken down and gooey.



Pour Popped Chickpeatos in and mix until evenly coated in marshmallow.


Spray a 9 by 13 dish with olive oil spray (or any spray) well. Pour the mixture into the dish and press it out evenly. Okay, I know this doesn't look insanely pretty BUT trust me when I say you will freak out after taking a bite.


Once the treats are fully cooled, cut it into squares and drizzle with Eating Evolved’s Toasted Coconut Chocolate.



Follow me on Instagram. I make recipes like this one on my stories, step-by-step each week. You might even catch me making this sweet treat sometime soon!


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For questions, comments or inquiries, please email Krysten at krystenskitchen@icloud.com.