Vegan Chestnutella Bosh TV

Chestnutella

  • Super simple
  • 0:20 m
  • 4 ingredients

It's beginning to look a lot like Christmas with this festively fantastic 100% vegan chocolate spread recipe. Our Christmas-flavoured vegan "Nutella" made from chestnuts is a more precious commodity than gold, frankincense or myrrh (fact) and we seriously recommend you find a good place to hide it. It's a really versatile recipe: you could use it inside our Chocolate Croissant Tearer Sharer, as a frosting for cupcakes or just eat it straight from the jar (recommended). It could also make a great vegan gift idea! We've used vacuum-packed chestnuts to make it super smooth, gooey and chocolate-y and it's amazing on croissants on Christmas morning.

Serves: 4

Ingredients

For the recipe

  • 80g vacuum packed chestnuts - we used Merchant Gourmet
  • ½ tsp salt
  • 200g dark chocolate
  • 150ml maple syrup
  • 100ml plant-based milk
  • ¼ tsp salt

Before you start

Preheat the oven to 180°C | Food processor | Saucepan | Mixing bowl | Baking tray | Boiled kettle | Jar

Step 1

Cook the chestnuts

  • Spread the chestnuts out on a lined baking sheet, put in the pre-heated oven for 10 minutes
  • Take the baking sheet out of the oven, set it down on a heat proof surface and allow it to cool to room temperature

Ingredients

  • 80g vacuum packed chestnuts - we used Merchant Gourmet
  • ½ tsp salt

Step 2

Blend the ingredients

  • Put the chestnuts and salt in the food processor and blend them until the nuts turn into a smooth, thick, creamy nut butter
  • You may have to scrape the sides of the food processor a few times to help the blending process (no licking the spoon...we're watching you)

Step 3

Melting the chocolate

  • Put the saucepan on a medium heat and pour in 1 inch of boiling water from the kettle
  • Place the mixing bowl on top of the saucepan. Add the dark chocolate and leave it for a couple of minutes to completely melt

Ingredients

  • 200g dark chocolate
  • 100ml plant-based milk

Step 4

Combine

  • Pour the melted chocolate, maple syrup, salt and plant based milk into the liquidiser, put the lid on and blend everything together until the chocolate spread is really smooth

Ingredients

  • 150ml maple syrup
  • ¼ tsp salt

Step 5

Store the spread

  • Pour the contents of the blender into a sterilised jar, refrigerate until solid and consume within 7 days (not usually a problem...)