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.
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.
Notes
14 -28 servings