Chestnut Choc Nutty Bars

These easy and delicious bars are perfect for making a batch of and keeping in the fridge for that afternoon sweet chocolate fix. 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, rich and slightly salty. 


  • 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 a bit sweeter.
  • You need to store them in the fridge otherwise the topping will melt a bit, plus I love them cold and crispy. 

I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  14 - 28 servings
  15 minutes preparation time
  None cook time


Base ingredients;

  • 100g oats of choice 
  • 200g medjool dates pitted
  • 180g 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


  • 150g 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


  1. Firstly 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. Now add the cacao nibs and blitz again briefly to combine.
  2. Line a small tray with baking paper then transfer the oat mix. Squish down to cover the base and into the corners. 
  3. Break up the chocolate and add with the coconut oil to a saucepan and heat very gently on a low heat until melted. Don’t over stir.
  4. Now pour over the oats to cover. 
  5. Drizzle the peanut butter/tahini over top of the chocolate and swirl around a little. 
  6. Sprinkle some sea salt flakes and add the hazelnuts and pop in the fridge to firm up – at least an hour. 
  7. Keep in the fridge. 

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  1. Lotty on September 11, 2021 at 3:34 pm

    What sort of size is a small tray😳?

    • Niki on August 4, 2022 at 8:06 pm

      I used a 18 x 28 cm one xxx

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