Pour 1 cup of dried chickpeas into a bowl and fill the bowl with water. Water level should be 2-3 inches above the chickpeas.
Cover with a towel and let it soak overnight for 16 hours.
Preheat the oven to 350°F.
Drain the water out of the chickpea bowl and pour the chickpeas over a towel and dry.
Then place the chickpeas onto a baking sheet and cover with melted coconut oil; mix thoroughly.
Place chickpea baking sheet into the preheated oven and set a timer for 45 minutes. Every 15 minutes mix and move the chickpeas around for even baking.
Take the baking sheet out of the oven and set to cool for 5 minutes.
Meanwhile melt the chocolate.
Pour the baked chickpeas into a bowl and cover in the melted chocolate.
Line a clean baking sheet with parchment paper and place spoon size clusters onto the sheet.
Sprinkle with sea salt and place in the freezer for 30 minutes to overnight.