Chestnuts would have to be one of my all-time favourites foods. I love them roasted, pureed, in any which way. I like to keep them simple as they are just divine on their own. This chestnut puree dessert recipe would have to be my favourite.
I know that a lot of people in Australia have never tried chestnuts, but where I grew up in Slovenia, I have many fond memories of them.
One was the little side of the street pop up stalls where they roasted and sold them in newspaper rolled up shaped like a cone.
It was one of the things I always used to beg mum and dad for in Autumn/Fall. The smell catches you from a mile away!
As it’s the last few weeks of chestnuts at the markets here in Canberra, I wanted to share a simple, yet oh so delicious chestnut puree dessert recipe with you! All you need is three ingredients. That’s it!
The above is how you’ll find chestnuts when they come off the tree. They are in a prickly pouch nestled with about 2-4 other chestnuts. The pouch splits open naturally, and you pick out the chestnuts using gloves, of course!
If you’re interested in keeping it even more simple than this three-ingredient recipe, you can roast them. Use your oven, barbecue or frying pan. Cut the top in an X shape and place on heat single layered for around 20-25 minutes.
You’ll notice that they’re ready when the shell starts to peel back and the flesh goes a darker brown. If you’re unsure, try one. It shouldn’t be hard to bite into. Quite soft but firm.
They are the easiest to peel while they are still pretty hot. Just try not to burn your fingers like I do every time!
Vegan and healthy chestnut puree dessert recipe
Chestnuts are quite versatile but I normally have them in the most natural form. They can be used in both sweet and savoury dishes. I’ve never had them savoury myself but they make a great addition as a stuffing ingredient.
They’re not to be confused with water chestnuts! Water chestnuts are an aquatic vegetable that grows in marshes under the water in the mud. Unlike normal chestnuts that come from trees. There are also many different varieties of tree chestnuts and not all are edible.
What do you use chestnut puree for?
Chestnut puree can be used in many different ways, however this is the simplest (and my favourite) way to have them. You can add it to muffins, cakes, create a spread out of it, in a tart or a mousse. So many options, and that’s only the sweet way.
So you can use this recipe as a base to start experimenting with it if you wish.
Super simple using minimal ingredients, this chestnut puree dessert recipe is a great way to create a special and unique dessert.
- 30 chestnuts weighing around 550g (I used the Kunama Delight variety, feel free to use any variety that is good for boiling)
- 2 tbsp coconut sugar
- 160g coconut cream
- 1/3 cup water
- Cut the chestnuts across the top and place in a saucepan. Fill with cold water enough to cover the chestnuts and place on a medium-high heat. Cook for 30-35 minutes. They're ready when there're no longer chalky and hard to break apart.
- Peel them as soon as you can, without burning yourself as it's so much easier to get the skin off while they are still pretty hot.
- Crumble the chestnuts into a food processor with an S blade and add the sugar. Blend until a crumbly consistency is formed. Add the water and blend until you reach a puree consistency.
- Set aside while you make the coconut cream.
- Place the cream in a bowl and whisk using an electric beater. I normally beat for around 2-3 minutes until it thickens and you can see a peak forming. If you have a sweet tooth, you can add a tablespoon of sugar to the cream.
- Serve the chestnuts puree in even quantities and add the coconut cream on top.
- Serve immediately.
Other sweets you’ll love:
- Chocolate Chia Seed Pudding with Cashew Cream
- Rose and Pistachio Vegan Rice Pudding
- Vegan Semolina Cake with Lemon Syrup
- Easy Vegan Tiramisu (Gluten-Free)
- Nut and Date Stuffed Apples
Interested in more recipes?
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