YOU NEED TO KNOW ABOUT THESE CHESTNUT BROWNIES
So, although it's practically sunbathing weather compared to most Decembers in the UK, winter is coming, and more importantly, (in the words of Coca Cola) the holidays are coming. Silently, alongside public Christmas light displays, Starbucks' red cups and pumpkins and chestnuts filling my local grocery store, winter is unfolding and I have an underlying suspicion that it's just gonna come out of nowhere and hit me in the face with blue lips, frozen toes (no matter how strong my sock game), and some seasonal illness for good measure. My response will be these seasonal brownie bites, inspired by the abundance of chestnuts this time of year - definitely not one of those ingredients you come across in a recipe that makes you think 'where on earth?!'.
These brownie bites are perfect as a sugar-free snack with full-on chocolate vibes during the winter, and would be well received making an appearance at duvet days, movie nights, cocktail or dinner parties, wrapped as a gift to give or kept in the freezer when the boxes of Celebrations and balls of Chocolate Orange begin to get a bit much.
makes 8- 10 small brownies or 1 dish around 9 x 5 in
FOR THE CHESTNUT BROWNIE LAYER
170g medjool dates
90g raw almonds
70g raw walnuts
20-25g raw cacao powder
25g coconut oil - melted
2 Tablespoons chia seeds
1/4 Teaspoons Himalayan pink salt
10g coconut palm sugar or natural sweetener of choice - optional
1/2 Teaspoon of some or all of the following:
He Shou Wu Powder / Maca Powder / Chaga Powder / Reishi / Shilajit / Cordycepts / Mucuna / Ashwaganda
FOR THE CHESTNUT CARAMEL LAYER
2 tablespoons almond butter or tahini
25g coconut oil - melted
½ teaspoon vanilla
¼ cup plant milk or water
1 teaspoon honey, coconut syrup or other unrefined sweetener of your choice
1 tablespoon maca
FOR THE CHOCOLATE LAYER
250g cacao butter (or coconut oil) (can also use half cacao butter + half coconut oil)
150g raw cacao powder
40ml coconut syrup or other unrefined sweetener of choice
Pinch of Himalayan pink salt
+ Can also use store-bought dark or raw chocolate bars. I like Ombar.
Start by making the brownie layer. place the almonds, walnuts and chia seeds into a food processor and blend until they form a flour like consistency, similar to breadcrumbs. next, add the chestnuts and blend again for 30 seconds. then add the dates, cacao powder, coconut oil, himalayan pink salt and coconut sugar, if using. blend for 30 seconds to 1 minute, until the mixture comes together to in a slightly sticky dough-like consistency. make sure the mixture is smooth and that there are no large chunks of nuts involved, as this recipe tastes so much better when the mixture is completely smooth.
Once blended, either place into a cupcake or mini loaf tin tray (i use this one) or into a standard loaf tin or baking tray (around 9 x 5 in). Using trays with individual mini sections will be easier to handle, but you can use a larger tray and simply cut into individual pieces once set. Whichever you use, spread the mixture on the bottom of the tray/tray sections, making it about 1 to 1.5 cm in height. Place in the freezer to set.
Whilst the brownie layer sets, make the chestnut caramel layer. In a cleaned food processor or your blender, pulse the chestnuts for 20 seconds until they begin to break down into small pieces. Add the dates, almond butter or tahini, coconut oil, vanilla, syrup of choice and maca, if using and then continue to blend until smooth - about 1-2 minutes should do it.
Once the bottom layer is beginning to set and firm to touch, spread the chestnut caramel layer on top until the entire base is covered. Smooth evenly to ensure a more level finish to coat with the raw chocolate.
Return to the freezer and set for about 1-2 hours, or overnight. Unfortunately this step is necessary in order to easily coat the brownies in the chocolate layer. If you can't wait, follow the following step for drizzling the melted chocolate over the bars instead of dipping the bars into it.
Once set, start making the chocolate. Leave the brownies in the freezer until you have made the chocolate. bring a small pan of water to the boil and then set a heatproof bowl over the top. Add the cacao powder, cacao butter or coconut oil (or combination of both), salt and sweetener of choice to the bowl and whisk as the mixture melts together. Once combined, remove from the heat but leave the bowl over the water to avoid the chocolate cooling and thickening too quickly.
Remove the brownies from the freezer and remove from the tins carefully with a knife or cake slice. If you used a large dish, slice into desired sizes. Set each individual brownie onto a cooling rack with a layer of baking paper on the surface underneath the rack. One by one, add a brownie to the chocolate mixture and, working quickly, use a fork to turn the brownies through the mixture until fully coated. *You could alternatively keep the brownies on the rack and pour or spread the chocolate mixture over them, but I find this method a little messier. Sprinkle each one with chopped pecans or hazelnuts, Qnola or himalayan pink salt before the chocolate has fully set. You can also experiment with drizzling a second layer of chocolate over the smooth chocolate layer, and if you have leftover chocolate you could double dip, for a thicker, crunchier outer coating.
If the cooling rack fits, place it in your fridge or freezer once each brownie has been coated. If it doesn't fit, wait for the chocolate to set slightly at room temperature, and then transfer the brownies onto smaller plates or to tuppaware.
+ store in the freezer, and remove 5 minutes before serving.