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. I know that a lot of people in Australia have never tried chestnuts, but where I grew up (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. 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 dessert recipe with you! All you need is three ingredients. That’s it!
This is the way that chestnuts look like 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 🙂
The image below shows what the chestnuts look like when you buy them and what they look like when they are cooked and peeled.
- 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 are 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.
- Serve the chestnuts puree in even quantities and add the coconut cream on top.
- Serve immediately.
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