This is my home recipe for a Vegan Monte Bianco so easy, (plus no cooking required) and one of my favourite desserts. Chestnuts are in my DNA, as they were the staple food of my ancestors, and mine to when I was little (we still have a chestnut wood in Italy). They are naturally sweet, low in fat and high in protein, but they are so difficult to find in NZ (please write to me if you have some!!). The original recipe calls for cream, but it seems that coconut cream goes really well with chestnuts too! Here are the ingredients:
1x 400ml can coconut cream, refrigerated for at least one day
1 drop vanilla
1 tbsp sugar
1 x439g Clement Faugier chestnut puree
1x 250g Clement Faugier Sweet chestnut spread
Dark chocolate to grate (I used dark vegan Mexican chocolate)
You can add a few drops of rum or Frangelico if you like.
Scoop the coconut cream out of the tin (leave the water at the bottom) and beat until soft and foamy. Add sugar and vanilla. Set aside. Beat the two chestnut purees together (I added the coconut water to make them softer). Add some grated chocolate (about 2-3 tbsp, or to taste) and if you like a little alcohol. Spoon the chestnut mixture over a plate and shape like a peak. Then cover with the coconut cream.
Grate some more chocolate on top and refrigerate until serving.
Well, your Vegan and non-vegan friends alike will be surely impressed: this is sooooo good, full of proteins, and gluten free too!
Photos and Recipes by Alessandra Zecchini ©