4-Ingredient Delicious Chestnut Spread
An amazing low-calorie spread to slather on bread slices, toast, waffles, pancakes, cookies, crackers, sweet bread or festive cake slices. Chestnuts and dates are nutritional powerhouses and are perfectly combined with cocoa and cinnamon. Try it!
Ingredients
- 100 grams chestnuts (cooked, peeled)
- 50 grams dates (Medjool type, pits removed)
- 15 grams cocoa
- 1/4 teaspoon cinnamon (ground)
- 10 grams vegetable oil (i.e. sunflower oil)
- 1 pinch salt
- 60 milliliters water (approx.)
Instructions
Boil the chestnuts for about 1 hour, drain and peel them while hot. Slice dates lengthwise and remove the pits. Cut the dates in half two times so you have chunks.
Food processing works best if you start with date chunks rather than whole fruit.Transfer all ingredients apart from water to a food processor. Blend until you get a thick mixture. If necessary, stop and scrape down the sides.
Add gradually the water and continue blending until the desired consistency is achieved.
Notes
- The total yield for this recipe is approximately 200 grams.
- Instead of fresh, you can use pre-cooked chestnuts, but I prefer fresh as they are tastier.
- You can replace cinnamon with vanilla.
- Store in an airtight container in the refrigerator for up to 15 days.
Kallisti wants to thank you for visiting "A cat in my kitchen!" blog.