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Chestnut Cream

When I was a child, my grandmother often took me and my sister to a patisserie. I still very vividly remember one particular taste - the taste of the chestnut cream. We would both indulge in this combination of chestnuts and sugar, topped with a copious amount of whipped cream and grated chocolate. What a joy it was for me to recreate the recipe without the use of sugar without sacrificing the taste. How powerful are childhood memories?

Chestnut Cream


150 - 200 grams of cooked and peeled chestnuts (can be bought in a can or glass container)

2 tbsp almond butter

60 ml almond or coconut milk

40 ml maple syrup

40 grams coconut oil

1 tsp vanilla powder/ vanilla extract


1. Mix all ingredients in a blender (melt the coconut oil to easily incorporate it into the mixture).

2. You can either put the cream in the freezer, then grate it and enjoy with some melted dark chocolate or freeze the cream in silicone molds and top it with melted chocolate.

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