- 100g butter
- 3 large eggs
- 200g chestnut puree
- 100ml maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 100g smooth almond butter
- 150g ground almonds
- 40g unsweetened cocoa powder
- 50g pecans
- 100g of dark chocolate chunks or chips (minimum 70% or over)
Preheat oven to 175c (fan). Line a 20cm x 20cm pan with parchment paper and a little overhang on two sides to assist with lifting out after baking.
Melt the butter and leave to cool. Add the eggs, chestnut puree, melted butter, maple, apple cider vinegar and vanilla extract to food processor. Pulse to combine. Add the almond butter. Pulse to combine again.
Add the ground almonds, cocoa and pecans and pulse again. Add chocolate chips and give a couple of pulses to combine but not so you break them up too much.
Transfer batter into pan and spread evenly.
Bake for 30 mins. Leave to cool completely in the tin for 30 mins. Transfer using the overhang of the parchment paper to lift out onto a wire rack or board. Leave a further 30 mins before cutting into squares.