Honey vanilla chestnut spread

Honey vanilla chestnut spread takes approximately 45 minutes from beginning to end. This recipe serves 4. One serving contains 280 calories, 2g of protein, and 17g of fat. For $1.39 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. If you have chestnuts, coconut oil, water, and a few other ingredients on hand, you can make it. Several people made this recipe, and 304 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Running to the Kitchen. It works well as a rather inexpensive condiment. Overall, this recipe earns a solid spoonacular score of 47%. Users who liked this recipe also liked Chestnut Honey Pears, Roasted Chestnut Hot Chocolate with Toasted Vanilla Bean Marshmallows, and Grilled Duck With Chestnut Honey.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees.Carefully score chestnuts with an "x" just piercing the shell and place on baking sheet. It'll take some force to get through the outer shell. Use a sharp knife and keep fingers out of the way!Roast for 30 minutes until chestnuts have split open and peeled back a bit.Remove from oven and let cool for a couple of minutes until you can handle them. Remove shell from chestnuts and place flesh in a food processor. Make sure to peel them while they're still warm/hot as it's much easier than when they cool.Add walnuts and pecans to the food processor and process for about 2-3 minutes until finely chopped.With the food processor running, add the coconut oil. Let it continue processing for about 2-3 more minutes then add honey, vanilla and salt.Scrape down if needed then continue processing and add water until the mixture starts to come together a bit more.Stop the food processor when the mixture can be pinched together with your finger and is essentially "spreadable". It will not be as creamy as a regular nut butter.Store in an airtight container in the fridge.

 

Step by step:

1. Preheat oven to 400 degrees.Carefully score chestnuts with an "x" just piercing the shell and place on baking sheet. It'll take some force to get through the outer shell. Use a sharp knife and keep fingers out of the way!Roast for 30 minutes until chestnuts have split open and peeled back a bit.

2. Remove from oven and let cool for a couple of minutes until you can handle them.

3. Remove shell from chestnuts and place flesh in a food processor. Make sure to peel them while they're still warm/hot as it's much easier than when they cool.

4. Add walnuts and pecans to the food processor and process for about 2-3 minutes until finely chopped.With the food processor running, add the coconut oil.

5. Let it continue processing for about 2-3 more minutes then add honey, vanilla and salt.Scrape down if needed then continue processing and add water until the mixture starts to come together a bit more.Stop the food processor when the mixture can be pinched together with your finger and is essentially "spreadable". It will not be as creamy as a regular nut butter.Store in an airtight container in the fridge.

Nutrition Information:

covered percent of daily need