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Dark Chocolate Chestnut Mosaic

Chesnutty, chocolatey goodness.

Dark Chocolate Chestnut Mosaic


  • 1/2 cup Fancy Peasant GEVOO
  • 2 cups boiled and cleaned chestnuts, chopped
  • 8 dates (organic, if possible)
  • 2 heaping tablespoons nut butter (I use almond)
  • 2 tablespoons cognac (optional)
  • 2/3 cup walnuts
  • 1 cup organic dark chocolate (55%) semi sweet chips
  • Pinch of salt


  1. Melt dark chocolate over a pot with boiling water.
  2. Add nut butter and GEVOO Mix well.
  3. Add a pinch of salt to chestnuts
  4. Add chocolate sauce, vanilla, and cognac. Mix well.
  5. Cover a narrow cake mold with plastic (saran) wrap. add your mixture into the cake mold.
  6. Freeze for 2-24 hours before serving.