Juhu, St Nicholas was here and brought with him this wonderful recipe – Chestnut-chocolate slices with a touch of cinnamon. Perfect for Christmas time and todays day. During the holidays, there is usually a lot of baking going on – baking your favourite cookies, cakes, Stollen and whatever the heart desires. I thought to mix it up a little and create a recipe without actually baking. This one is easily prepared and freezes well. You can just pop it out whenever needed and serve it on your favourite holiday dish. Did I mention it’s vegan and without refined sugar as well? So checks all the boxes…A nice change to the normal holiday sweets.
Chestnuts are probably my favourite food to eat during fall and winter time. If they’re roasted, I could happily eat them and only them every day. But they’re also great to use cooked in cakes and other baked goods. For this recipe, I processed them into a sweet, fluffy cream, added a touch of vanilla and cinnamon and finally covered them with a blanket of homemade chocolate. Wholesome, packed with nutrients like fibre, minerals, vitamins and so very satisfying. Usually just one will do the trick to fulfill those sugar cravings.
Wishing you all a wonderful St Nicholas Day!
Chestnut-chocolate slices with a touch of cinnamon
For the base
- 150 grams oats
- 125 grams dried, pitted dates
- 2 tbsp cacao
- 1 tbsp coconut oil
- 2 tbsp maple syrup
For the chestnut cream
- 200 grams boiled chestnuts
- 1 tsp cinnamon
- 1/2 tsp ground vanilla
- 3 1/2 tbsp maple syrup
- 2 tbsp coconut milk
For the chocolate glaze
- 4 tbsp coconut oil
- 3 tbsp maple syrup
- 6 tbsp cacao
For the base, pulse oats in a food processor until roughly ground. Add dates, cacao, coconut oil and maple syrup. Process until you have a sticky consistency.
Line a rectangular baking dish with baking parchment. Spoon the oat mixture inside and press down tightly with your hands.
For the chestnut cream place all ingredients in a food processor and blend until you have a smooth, creamy consistency. Spread evenly on top of the oat base. Refrigerate for 10 minutes.
In the meantime prepare the chocolate glaze. Warm up the coconut oil until melted. Stir in cacao and maple syrup. Let cool. Pour evenly on top of the chestnut cream and refrigerate for 2-3 hours. Cut in slices and serve or freeze for later consumption.