Desserts, Vegan, Vegetarian

Chestnut Truffle Bars

Cooking method:

Standard
  • Prep time: 30 mins
  • Total time: 2h 30 mins
  • Skill easy
  • Serves 4 people

Chestnut Truffle Bars

Chestnuts are so underrated!

When mixed with chocolate they have such a moreish taste. This no-bake recipe is so simple to follow, making it a great Christmas treat for the whole family

Utensils required

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Nuts

Ingredients

For the base

  • 160g gluten free oats
  • 100g ground almonds
  • 60ml maple syrup
  • 45g melted coconut oil
  • 40g cacao powder

For the truffle layer

  • 200g chestnut puree
  • 60ml maple syrup
  • 25g cacao powder
  • 80g melted coconut oil
  • A pinch salt
  • 1 tsp vanilla extract

For the drizzle

  • 50g melted cacao butter or coconut oil
  • 15ml maple syrup
  • 16g cacao powder
  • dried cranberries & cacao nibs (optional)

Cooking mode

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Method

  • Step 1

    Line a square brownie tin with baking paper (I use springform ones)

  • Step 2

    Combine the ingredients for the base and press into the lined tin, place in the fridge

  • Step 3

    Add all the truffle layer ingredients to your blender cup and pulse until smooth

  • Step 4

    Spread the chestnut mixture over the base and place back in the fridge for 2hrs

  • Step 5

    Stir the melted cacao butter, maple syrup and cacao powder together until smooth, leave it to one side to thicken for a few minutes

  • Step 6

    Cut the set mixture into bars

  • Step 7

    Drizzle over the chocolate topping, then top with the cranberries and cacao nibs, if using

  • Step 8

    Keep the bars in the fridge until ready to serve