Serves 16 / This is almost more of a brownie or cookie bar. Best served with crème fraâche or plain cream (I find ice cream a little excessive).
2 tablespoons coffee beans
1. Place coffee beans in a food processor and pulse until coarsely ground. Add chestnuts, hazelnuts, and chocolate; pulse again until coarsely ground (about the size of risotto rice).
Recipe provided by Hugo Matheson, chef and co-owner of The Kitchen, an ecoconscious eatery in Boulder, Colorado (www.thekitchencafe.com).
PER SERVING: 300 cal, 52% fat cal, 18g fat, 8g sat fat, 81mg chol, 5g protein, 33g carb, 4g fiber, 64mg sodium