Vegan chestnut cream

A smooth purée of pre-cooked chestnuts, combined with cocoa and a little cardamom – a delicate dessert for cold autumn days.

At a glance

• Serves 3
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 160 kcal per serving
• Protein: 2 g
• Fat: 2 g
• Carbs: 32 g

Ingredients

• 200g pre-cooked chestnuts
• 100ml oat milk
• 2 tbsp maple syrup
• 1 tbsp cocoa powder
• 1 small pinch of cardamom

Method

You’ll need: blender

1. Put the pre-cooked chestnuts into a blender with the oat milk.
2. Add the maple syrup, cocoa powder and the small pinch of cardamom.
3. Blend everything until the cream is smooth and airy with no lumps left.
4. Spoon the cream into dessert bowls.
5. Chill the cream for 1 hour so it firms up.

Good to know

Bring the autumn mood straight into your glass! Puréed chestnuts turn velvety and buttery all by themselves.

Swaps

Chestnuts → pre-cooked white beans (give a similar texture, but taste more of beans). Oat milk → hazelnut milk (goes brilliantly with chestnuts; contains tree nuts). Cocoa powder → leave it out for a pure chestnut flavour.

Cooking tips

If your blender struggles, warm the oat milk slightly first – that softens the chestnuts more quickly.

Storage

The cream slowly oxidises and turns darker, so it's best eaten within two days.

Allergens

Botanically, sweet chestnuts count as nuts. Oat milk contains gluten unless it's certified gluten-free.

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