These easy and delicious chestnut, chocolate and nut bars are perfect for making a batch of and keeping in the fridge for that afternoon sweet chocolate fix.
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So easy in fact–just oats blitzed to a flour, blended with gooey sweet dates and one of my favourite ingredients–chestnuts.
Then topped with dark vegan chocolate with a peanut butter swirl. Then add some crunchy toasted hazelnuts to the chocolate and some sea salt flakes to take them to the next level–sweet and slightly salty.
Tips
The crunchy peanut butter is delicious but would also be amazing with some beautiful, sweet and runny tahini.
If you have more solid tahini or peanut butter, you can add a little melted coconut oil or maple syrup to make it runnier and if you’d like it sweeter.
You need to store them in the fridge, otherwise the topping will melt a bit, plus I love them cold and crispy.
These easy and delicious chestnut, chocolate and nut bars are perfect for making a batch of and keeping in the fridge for that afternoon sweet chocolate fix.
Prep time: 15 minutes mins
14 -28 servings
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Ingredients
For the base
- 100 g oats of choice
- 200 g medjool dates pitted
- 180 g cooked chestnuts–I used Merchant Gourmet
- 2 tbsp maple syrup
- Pinch sea salt flakes
- 1 tsp vanilla
- 1/2 tsp all spice
- 2 tbsp peanut butter
- 3 tbsp cacao nibs or vegan choc chips
For the topping
- 150 g vegan chocolate
- 2 tbsp coconut oil
- 1 tbsp runny tahini or peanut butter –mixed with 2 tbsp maple syrup to loosen if needed
- Pinch sea salt flakes
- Handful toasted hazelnuts
Instructions
Add the oats to a food processor and blitz to a fine crumb. Now add the remaining ingredients apart from the cacao nibs and blitz again until you get a chunky dough.
Add the cacao nibs and blitz again briefly to combine.
Line a small tray with baking paper, then transfer the oat mix. Squish down to cover the base and into the corners.
Break up the chocolate and add with the coconut oil to a saucepan and heat gently on a low heat until melted. Don’t over stir.
Now pour over the oats to cover.
Drizzle the peanut butter/tahini over top of the chocolate and swirl around a little.
Sprinkle some sea salt flakes and add the hazelnuts and pop in the fridge to firm up–at least an hour.
Keep in the fridge.
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More Recipes with Chocolate or Chestnuts
Chocolate Biscoff Almond Brownie Hearts
Baked Squash with Chestnut Nut Roast Stuffing
Banana Loaf with Choc Chips (Gluten Free)
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