Chocolate Covered Chestnut Bars

Chocolate Covered Chestnut Bars

Chestnut and chocolate work so incredibly well together, it was one of my favourite recipe combinations last Christmas and it will definitely be making a regular appearance this year too! These bars look so impressive but trust me they are so simple to make and totally worth waiting for them to set.

They are gluten free, low FODMAP, refined sugar free and vegan but you could definitely trick a few people! It’s been a long time since I’ve eaten a chocolate bar but I can safely say these are a thousand times better than the over-processed bars I ate before my diagnoses.

These would be perfect to share with friends and family around Christmas and could even be wrapped up and given as Christmas gifts!

Chocolate Covered Chestnut Bars

Makes 12


For the base layer:

100g gluten free oat flour (simply add porridge oats to a blender until you have a flour)

50g ground almonds

45ml maple syrup

25g melted coconut oil

For the chestnut fudge layer:

80g melted coconut oil

200g chestnut puree

1 tsp pure vanilla extract

Pinch of salt

70ml maple syrup

25g cacao powder

For the chocolate coating:

150g cacao butter or coconut oil

50g cacao powder

60ml maple syrup

Pinch of salt


  • Line a 7×7 inch square brownie tin with grease-proof paper
  • Mix together the ingredients for the base then press the mixture firmly into the tin
  • Place the base in the freezer while you prepare the middle layer
  • For the chestnut fudge layer, add all the ingredients to your blender and blend on a high speed until the mixture is thick and creamy
  • Spread the chestnut fudge over the base layer and place it back in the freezer for 1 hour
  • Remove the tin from the freezer, cut into 12 bar shapes and carefully remove them from the tin
  • Place the bars in the fridge while you prepare the chocolate coating
  • Melt the cacao butter or coconut oil in a bowl over a pan of gently simmering water
  • Remove the bowl from the heat and stir in the remaining ingredients
  • Continue to stir the chocolate for a few minutes until it has cooled and thickened slightly
  • Gently dip the bars into the chocolate, using a spoon to make sure they are completely covered
  • Place the bars in the fridge for an hour to set
  • Store them in the fridge for best results

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