Simple Chestnut Purée Recipe
Chestnuts are in season now and if you are a fan of chestnuts and are looking for a recipe to surprise your loved ones we got you covered. 🙂 Today’s recipe is a delicious dessert, creamy, nutty, and perfect for cold winter days – Simple Chestnut Purée Recipe.
This appetizing purée can be served as dessert itself, but it can also be used in many dessert recipes as a cream filling, or as a sweet spread. Our favorite way of serving it is with whipped cream – so yummy!
This recipe is made from scratch. If you have time we strongly encourage you to follow all the steps from the instructions. But if you are a busy mum, or simply don’t have time, there are 2 ways to speed the process: 1. is to used jarred chestnuts, 2. to use coconut syrup instead of making one yourself. It would be tasty too, but there is nothing better than when you make Chestnut Purée on your own from scratch :).
For this recipe we used coconut sugar, we find it more healthier then regular white sugar. If you are a vegan, or following a gluten-free, and dairy-free diet, this recipe is perfect for you!
Let us know if you like this recipe! Here are our recent most popular recipes you might be interested in: Cashew Chocolate Mousse Recipe, How To Roast Chestnuts In The Oven, and No Bake Almond Mini Cups.
Prep time: 20 min Cook time: 35 min Total: 55 min Servings: 2-3
INGREDIENTS
- 1 1/2 cup (about 220 g) raw chestnuts
- 1/2 cup (90 g) coconut sugar
- 1 1/2 cup (360ml g) water (for the syrup)
- vegan whipped cream (optional)
INSTRUCTIONS
- Wash the chestnuts first. Lay all the chestnuts flat on your cutting board and using a sharp (serrated if you have one) knife and make lengthwise slit down the entire middle surface, on the long side. You’ll have to hold the chestnut firmly their outer shell is very slippery – be careful not to cut yourself.
- How to cook chestnuts: Add chestnuts into a pot and add enough water – about 1/2 inch above them. Bring to boil. Cook 10 more minutes after boiling. When done, remove one chestnut from the pot and remove its shell. Repeat the process until no chestnuts remain in the pot. It’s important not to remove all of them at once coz the pealing process would be difficult as soon as the chestnuts cool. Make sure not to burn yourself.
- In a large sauce pan add cooked chestnuts, coconut sugar, and water, and bring to boil. Reduce the heat and simmer for about 25 – 30 minutes until most of the liquid has evaporated. Remove from the heat. Strain the chestnuts but make sure to reserve the syrup. If you already have a coconut syrup you can completely skip this step. But we recommend using regular coconut sugar.
- Add chestnuts into a food processor and add add 2 tablespoons of the syrup. Process on high, and while processing add more syrup until you reach desired consistency. We added in total 4 tablespoons.
- When done, transfer the purée into glasses and decorate with some whipping cream on top (optional). Alternatively you can store the purée in the glass jar (make sure to sterilize it first) for several weeks.
- Enjoy your Simple Chestnut Purée!
