Tis the season… to eat a lot of delicious food!So, am I the only one who never had chestnuts before? Really, never tried them at all. But I will say that whenever I walked through the city in the winter, and there were chestnuts roasting (by the open street-cart) they smelled heavenly. So when I saw some in the supermarket I thought – hey, this might be fun!
This is also a sign of a giant food nerd, but whatever.
I thought about all the things I could make with the chestnuts and I even looked up the flavor profile of what pairs well with chestnuts on a molecular level. (Another food nerd sign.) But guess what, chocolate is high up on that list – and I never complain about having to make something with chocolate!
Now, honestly, you can buy pre-roasted chestnuts and I’m sure this will be just as delicious. But I just wanted to try doing it since I never had. End result? Not too bad, but I wished I had a nut crack by the end. Oof. I rewarded by labors by adding a little coconut whipped cream to the top. I think you should too. I personally like my shakes on the thick side, so at one point I was just sitting there eating whipped cream, chestnut shake and chocolate chunks. Yes, this is how I’m spending my last days at 32 and I wouldn’t want it any other way.
Now, you don’t need a ton of chestnuts for this, but if you buy extra you can always use them in Christmas Dinner Stuffing. I maaaaayyyyy have some super fun recipes coming involving chestnut stuffing!!!! But even if you have other dinner plans, this shake is worth making. Maybe an after dinner treat? Or a little something nice to have while tree trimming? It’s just so festive and yummy!
I hope you are enjoying this very fun time of year! (As I obviously am!) Happy Eating!
- 8 Chestnuts
- 1 pint Dairy Free Chocolate Ice Cream (Dark Chocolate if possible)
- 1.5 oz Vegan Dark Chocolate
- 1 cup Almond Milk (Or up to 1.5 cups depending on how thick/ thin you like your shake.)
- Coconut Milk (optional, for whipped cream)
- Preheat oven to 350°
- Roast chestnuts for 35 minutes and wait till completely cooled. Shell and place in freezer until ready to use them.
- In a blender, mix chestnuts and chocolate until finely ground.
- Add 1 cup almond milk and blender until smooth.
- Add 4 scoops chocolate ice cream and blend until smooth.
- Add more almond milk to thin out, as desired.
- Top with coconut cream, and chocolate drizzle, if desired.
- Garnish with chocolate chunks.