Open your package of garbanzo beans pour in a strainer and rinse with cool water. Shake off excess water and pour onto a towel. Make sure all skins are removed from the beans.

Place garbanzos on a parchment lined baking sheet in a cold oven and set to 400 degrees F. Keep an eye on the beans and leave them in the oven until dry. It should take less than 10 minutes.

Once dry, place garbanzos in a small mixing bowl with coconut oil and ground cinnamon and gently mix until coated. Then sprinkle with finely ground sea salt and gently mix. Return garbanzos to baking sheet and place in 400 degree Fahrenheit oven to roast for approx. 40 minutes. Shake baking sheet in a circular motion every 10-15 minutes to ensure even roasting. Remove from oven when garbanzos are a medium brown color and crispy when tasted. Set tray on cooling rack.

While garbanzos are cooling, melt chocolate chips. Add in 1 tbs coconut oil. Chocolate should be completely melted and drip off of the end of the spoon easily. Pour chocolate in small mixing bowl and add garbanzos while they are still warm. Stir and then pour onto a baking pan with a fresh sheet of parchment paper. Spread evenly on baking sheet with spatula. Refrigerate for a few hours to solidify the chocolate. Once very firm, remove from refrigerator and either cut or break into pieces. Store in an airtight container in the refrigerate.