Chestnut Mini Cakes

Ingredients:
1 kg chestnuts
20-30 dates medzhul
1 vanilla pod
½ tsp cinnamon
2 grains of anise
2 grains of cardamom
pinch of Himalayan salt
Carob or cocoa flour (for sprinkling)

Preparation:
Roast the chestnuts on a preheated at 180 degrees oven for 30 minutes, as you have previously made cuts on the convex side for easier peeling. Peel the roasted chestnuts and grind them into large crumbs. Spread the crumbs on the bottom of a wide pan and leave on low temperature in the oven until they dry well. Leave the dried chestnut crumbs to cool. Then together with pieces from the broken vanilla pod and other spices, grind in blender until fine flour, and finally add a pinch of salt. Separately, peel the dates and remove their pits. Blend them to a fine paste resembling caramel. If it is difficult to blend them well, add a little water, enough to blend them easier. To the chestnut flour add a little bit of ground dates until you shape not very concise, easy to shape dough. You might roll it out on a sheet with thickness of 1-2 cm, to decorate it with the rest of the paste of dates and/ or sprinkle it with flour from carob (or cocoa). Another option is to form "truffles" to roll in flour from carob, cocoa or scraps of oatmeal.
 

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