This creamy Chestnutella will surprise you with its buttery melting yet light texture and delicious chocolate flavor with earthy nutty notes
Christmas is around the corner, that magical time of the year when if I am not catching up with some friends at the Christmas market with a hot spicy Glühwein (mulled wine), I am probably home baking or hiding under a warm blanket watching Christmas movies in a homey, hygge atmosphere and lately this creamy chestnutella (chestnuts chocolate spread) has been my favorited addition.
Also great for a gift idea while visiting friends and family during the festive season.
List of ingredients you need to make this delicious chesnutella
- 200 g Chestnuts Approx 375g with shell
- 3 tbsp Cocoa powder
- 5 Medjool dates
- 1½ Cup Soy milk
- 1½ tbsp Amaretto (optional)
- ⅛ tsp salt
Step by step instructions
Roasting the chestnuts
- Begin by selecting fresh, firm chestnuts. Look for ones with shiny, unblemished shells
- Wash the chestnuts and dry them with a towel
- Using a sharp knife, make a small X incision on the flat side of the chestnut. This step prevents them from exploding during roasting and helps remove the shell easier
- Roast them for 15 minutes in the air fryer or for 20-25 in the oven at 200 °C (392 °F) mixing them half time. You will know these are done when the shell peels back and the nut inside has a light golden color and is tender
- Remove the shell of the chestnuts
Preparing the chestnutella
- Add the chestnuts, pitted Medjool dates, and the rest of the ingredients in a powerful blender (I use Vitamix) and blend in two or three one minutes sessions scrapping the walls with a spatula between blending sessions until you reach the desired level of creaminess
- Adjust for sweetness if you prefer it sweeter by adding more dates.
- Transfer to a glass container
Enjoy!
Some questions you might have
Spread it on toast, pancakes, or waffles. It´s also great with fruit slices, crackers or as filling for other baked delights or just like that from the jar with a generous spoon 🙂
Store it in an airtight container in refrigerator for up to one week. Bring it to room temperature before serving for best consistency.
If you love this creamy Chestnutella recipe give it a rating and review below! And of course, tag me for the remake on Instagram
#rico
Chestnutella (creamy chestnuts chocolate treat)
Equipment
- 1 powerful blender you need a powerful blender to get the creamy texture
- 1 Air-fryer optional
Ingredients
- 200 g Chestnuts Approx 375g with shell
- 3 tbsp Cocoa powder
- 5 Medjool dates
- 1½ Cup Soy milk
- 1½ tablespoon Amaretto optional
- ⅛ teaspoon salt
Instructions
Roasting the chestnuts
- Begin by selecting fresh, firm chestnuts. Look for ones with shiny, unblemished shells
- Wash the chestnuts and dry them with a towel
- Using a sharp knife, make a small X incision on the flat side of the chestnut. This step prevents them from exploding during roasting and helps remove the shell easier
- Roast them for 15 minutes in the air fryer or for 20-25 in the oven at 200 °C (392 °F) mixing them half time. You will know these are done when the shell peels back and the nut inside has a light golden color and is tender
- Remove the shell of the chestnuts
Prepare the chestnutella
- Add the chestnuts, pitted Medjool dates, and the rest of the ingredients in a powerful blender (I use Vitamix) and blend in two or three one minutes sessions scrapping the walls with a spatula between blending sessions until you reach the desired level of creaminess
- Adjust for sweetness if you prefer it sweeter by adding more dates.
- Transfer to a glass container and enjoy
Edgar says
❤️❤️❤️🤤