Alimonia

Vegan chestnut and speculoos cream

22.11.2023

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Author:

Alimonia

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Cake & Dessert

∙ Gluten-free & vegan∙

As you may have already noticed, I'm a real chestnut lover! At this time of year, I could really eat chestnuts every day😊 I just love the variety that chestnuts bring with them and love experimenting with new combinations. That's how I came up with this super simple recipe for chestnut and speculoos cream, which is incredibly creamy, slightly aromatic and not too sweet. The dessert is also wonderful to prepare for guests😊If you're looking for a savory chestnut dish, I can highly recommend the chestnut gnocchi pan! Have fun experimenting and en Guete!

Ingredients

150g chestnuts, frozen or pre-cooked
50g cashew nuts
200ml plant drink
1/4 tsp vanilla
1/4 tsp cocoa, unsweetened
1/4 tsp speculaas spice
1/4 tsp cinnamon (optional)
1-2 tsp maple syrup or other sweetener
40g chocolate drops, unsweetened

Toppings (optional)

vegan white chocolate, grated
Homemade granola
vegan speculoos cookies (optional)

Tips: You can decorate the chestnut cream however you like. Berries, grated coconut or whipped cream also go very well😊

This is how it's done

Pour boiling water over the cashews and leave to soak for 15 minutes. Pour away the soaking water and rinse the cashews well with cold water.
While the cashew nuts are soaking, cook the chestnuts according to the packet instructions until soft. Remove and leave to cool briefly.
Place the chestnuts, cashew nuts, plant-based drink, spices and maple syrup in a blender jug and blend until creamy. Fold in the chocolate chips. Pour the cream into two mason jars and chill for 4 hours. Decorate with white chocolate and granola before serving. And if you like, you can also crumble a few speculoos cookies and sprinkle them on top. Et Voilà, en Guete!

Remark: The cream will keep for approx. 3 days in the fridge😊