I’ve an absolute hoard of cooked chestnuts left over from Christmas. I saw vacuum packs of them on offer and stocked up not remembering that I was going to be away for the entire Christmas period. Not being one to waste a food item I decided to work on a tasty sweet treat to satisfy those afternoon cravings.
I made a batch of vegan chestnut truffles at Christmas as a dairy free after dinner option. I totally made up the recipe as I went along and though they were good I think I over complicated things. I thought I could make a much simpler version using less ingredients and less added sugar. The bites I made at Christmas were covered with dark chocolate but to make these more of an everyday treat I’ve omitted that step. To be perfectly honest I don’t think it’s necessary and I prefer them without, call me boring.
Chestnuts are low in fat making them a very welcome addition to my January diet. I’ve got to face the Christmas over indulgences head on and make compromises, for a very short period only. These little bites don’t make it feel like you’re making a compromise at all and really hit the spot.
Chestnut Bites (Makes 15)
- 1 cup of cooked Chestnuts, I use the vacuum packed for ease.
- ½ Cup of Raisins
- 1 tablespoon of Coconut Palm Sugar, or alternative e.g soft brown sugar
- 1 ½ teaspoons of Cinnamon
- 1 teaspoon of Orange Zest, freshly grated
- ¼ teaspoon of Salt
- Place the chestnuts into a food processor and blitz until they form a fine crumb
- Next add in the remaining ingredients and blitz until the ingredients are combined and the mixture is combined starts to stick together, about 2 minutes.
- Next take small spoons of the mixture and roll it together in your hands to make ball. Continue to do this with the rest of the mixture.
- Place the balls on a plate and cover with cling film. Put them in the fridge for a minimum of 2 hours to firm up.
These will be good in the fridge for about a week but I doubt they will last that long. I hope you all have a lovely start to the New Year.