Chestnutella (creamy chestnuts chocolate treat)
This chestnutella made with chestnuts will surprise you with its buttery yet light texture and chocolaty flavor
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
Notes
You can enjoy it as such, add it to pancakes, or as a topping to other vegan treats
Nutrition
Calories: 166kcalCarbohydrates: 35gProtein: 3gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 82mgPotassium: 428mgFiber: 3gSugar: 16gVitamin A: 283IUVitamin C: 18mgCalcium: 110mgIron: 1mg
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