Chestnut balls dipped in chocolate

Ingredients for approx. 24 chestnut balls

• 200g frozen chestnuts
• 70g chopped almonds
• 5 Medjool dates
• 1-2 tbsp. cinnamon
• 1 tsp. ginger powder
• 80g dark chocolate with Fleur de Sel
• a few flaked almonds
  

Vegan, gluten-free & healthy

Almost no-one can resist the smell of roasted chestnuts and the good news is: you’re advised to dig in. The recipe makes around 24 chestnut balls. Active preparation takes 40 minutes, plus 30 minutes for cooling.

Method for the chestnut mixture

1. Cook the frozen chestnuts in a little water for approx. 10 minutes until soft. 
2. Drain any leftover water and place the chestnuts in a powerful mixer. 
3. Add the almonds. Stone the dates and add with the cinnamon and ginger. 
4. Mix well for 1-2 minutes until you have a smooth and malleable mixture. 
5. With clean hands, form into walnut-sized balls, pressing firmly.
   

Method for the chocolate covering

Roughly chop the chocolate and place in a bowl. In a pan, bring a little water to the boil and place the chocolate bowl in the pan. The water mustn't rise over the edge of the bowl. Reduce the heat to a 1-2 setting (water should no longer be boiling). Slowly melt the chocolate.

Serving & storage

Using a spoon and fork, carefully dip the chestnuts one-by-one in the chocolate and lay on a baking tray lined with baking paper. Decorate with flaked almonds if desired. Cool for at least 30 minutes.

Storage: they will keep in the fridge for at least 4-5 days.