Chestnut, Coconut and Cacao Bars

Make the most of chestnuts while they're in season to whip up these tasty sugar-free treats. I like to serve with homemade cashew cream for extra indulgence.
makes approx. 15 bars
preparation time:
10-15 minutes
cooking time:
20-25 minutes

For the base:

80g (1/3 cup) cashew butter

1 1/2 tbsp nut milk

1 tbsp maple syrup

1 tsp vanilla extract

55g (1/3 cup + 1 tbsp) coconut flour

pinch of salt


For the filling:

180g  (1 1/2 cups) good quality dark chocolate, 70% cocoa solids, chopped

95ml (1/2 cup) coconut oil, melted

135ml (3/4 cup) maple syrup

20g (1/4 cup) cacao powder

1 tsp vanilla extract

pinch of salt

3 eggs, at room temperature

45g (1/4 cup) dried cranberries

100g (3/4 cup) cooked chestnuts, chopped


Preheat oven to 180C/350F. Line a 20 x 20cm baking tin with parchment paper and set aside.

In a medium-sized bowl, mix the cashew butter with the nut milk, maple syrup, vanilla extract and salt. Add the coconut flour and mix until a dough forms. You may need to add more coconut flour depending on how sticky the mix is. It should be moist but not very sticky.

Using a rolling pin, roll the dough into a rough square about 5mm thick. Lightly press the dough into the prepared baking tin to evenly cover and set aside.

In a metal bowl set over a saucepan of simmering water, melt the chocolate with the coconut oil, stirring gently until smooth. Remove from the heat and add the maple syrup, vanilla extract and salt. Add the eggs one at a time and whisk well. Fold in the cranberries and chestnuts.

Pour the batter on top of the prepared base and bake for 20-25 minutes. A toothpick in the centre should come gooey and not dry. When cooked, allow to cool in the pan completely. Once cold, cut in rectangular bars and dust with cacao powder.