These are quiet moorish! I had a can of Chestnut puree sitting in my pantry for a while, and since I bought chestnut flour not that long ago, I thought I’d experiment and make some truffles. What came out was a recipe that I used for three different things. I’ve used this to make truffles, chestnut pudding and cake icing. Although instead of spreading it on top of a cake (which you could), I spread it in the centre by cutting the cake in half. Pure bliss!
1 can Chestnut puree
10 Tbs Chestnut flour
½ tsp Stevia
4 Tbs Agave
4 Tbs Coconut Oil
6 Tbs non-diary milk
1 ripe Banana
2 tsp Chocolate Extract
1 tsp ground Cinnamon
¼ tsp ground Nutmeg
¼ tsp ground Ginger
1 tsp Vanilla Extract
¼ tsp Sea Salt
Coconut flakes
Cacao flakes or powder
Place the chestnut puree with the bananas in a blender and blend.
Then add the rest of the ingredients, blend until completely combined.
Pour mixture into a glass bowl.
Place in the freezer for approx 15min.
Meanwhile on two plates, spread your choice of coatings. I used coconut and cacao flakes.
You may need to wet your palms with some water in order to roll the truffles; otherwise they will stick to your hands.
Once rolled and coated, place in an airtight container in the fridge.
Best eaten after 24hrs. This will give them time to harden appropriately.
You can however, eat this mixture as a dessert pudding as it’s so delicious on its own, or you can use half the mixture to make truffles and the other half to spread on or in a cake.
Enjoy!
