A few reasons to give this recipe a try:
– The combination of dark chocolate with chestnuts & vanilla
– No-bake recipe
– Gluten-free & vegan
– Anything using chestnut is great comfort food on a cool autumn day.
– Chestnut season is about to begin (from September to December here in Europe. Vacuum-packed chestnuts are sold throughout the year, but they’re more readily available in autumn).
Ingredients (for 4 bars):
In a food processor, process chestnuts and pea protein together. Add coconut milk and vanilla extract and process until the mixture has the consistency of wet sand. (Add 1 to 2 tbsp of water if necessary.)
Put the mixture in a tupperware and press it down using a spoon or your hands to get a compact thick paste. Place in the fridge for at least one hour.
Cut 4 bars out of the protein-chestnut paste and coat the bars with dark chocolate.
Nutrition facts per bar: 171 kcal, 7.5 g protein, 18.9 g carbs, 4.8 g sugar, 7.2 g fat, 2.4 g fiber.
One bar without the chocolate coating if you prefer ‘keeping it tight’: 114 kcal, 6.7 g protein, 17.5 g carbs, 3.7 g sugar, 1.8 g fat, 1.6 g fiber.