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chestnut-choc-nutty-bars 1a

Chestnut Choc Nutty Bars

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
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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