Vegan chestnut and chocolate bars

Vegan chestnut and chocolate bars

Total: 1 hr 40 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / piece: 351 kcal
, Fat: 19 g
, Carbohydrate: 31 g
, Protein: 10 g
I look forward to chestnut season every year and can barely wait to try out new recipes. These chestnut and chocolate bars are one of my favourites. They are very easy to make and combine two of my favourite flavours – chestnut and chocolate. The sea salt on top gives the bars a special kick.

Ingredients

10 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chestnut mixture

200 g cooked chestnuts (soft)
100 g rolled oats
80 g ground hazelnuts
60 g vegan protein powder
3 tbsp cocoa powder
2 tbsp Hemp seeds
1 dl maple syrup
60 g coconut oil

Chocolate

150 g vegan dark chocolate, finely chopped
1 tsp coconut oil
a little sea salt
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Utensils

One square springform pan(20 x 20 cm), lined with baking paper

How it's done

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Chestnut mixture

In a food processor, puree the chestnuts with all the other ingredients up to and including the coconut oil until you have a sticky mixture. Transfer the mixture to the prepared tin, press down, cover and freeze for approx. 20 mins.

Chocolate

Place the chocolate and coconut oil in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth. Pour the chocolate on top of the chestnut mixture, sprinkle with fleur de sel. Cover and chill for approx. 1 hr., cut into bars.

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