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...)