Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Chestnutella

Chestnutella
Chestnutella

Subscribe

Christmas nutella?! We've got you covered with this festival chocolate spread which is 100% vegan.

If you guys like this video, you can pre-order our second book, BISH BASH BOSH! There's over 140+ delicious recipes for you guys to try. From tasty treats to delicious dinners and luscious lunches, it's got everything! Pre-order your copy here today: https://smarturl.it/BISHBASHBO...

This is our Christmas flavoured nutella made from a very special ingredient... CHESTNUTS! We've used vacuum packed chestnuts to make this super smooth, gooey and chocolatey vegan nutella.

It's a really delicious spread, perfect to have on Christmas morning with some toast, croissants or fruit (as Ian so proudly demonstrates!)

It's a really versatile recipe. You could even use it inside our Chocolate Croissant Tearer Sharer, as a frosting for cupcakes or you could just eat it straight from the jar.

The recipe is super easy, make sure you've got a good blender to hand as we want the chestnuts to be super smooth.

Ingredients
Method

Ingredients

  • 200g vacuum packed chestnuts
  • ½ tsp salt
  • 200g dark chocolate
  • 150g maple syrup
  • 100ml plant based milk (plus a little more for brushing)
  • ¼ tsp salt

Method

  1. 1.

    You will need...

    Preheat oven to 180’C | Baking sheet lined with parchment paper | Liquidiser | Kettle boiled

  2. 2.

    Spread the chestnuts out on a lined baking sheet, put in the pre-heated oven for 10 minutes | Take the baking sheet out of the oven, set it down on a heat proof surface and let cool to room temperature

  3. 3.

    Put the chestnuts and salt in the food processor and blend them until the nuts turn into a smooth, thick, creamy nut butter | You may have to scrape the sides of the liquidiser a few times to help the blending process

  4. 4.

    Put the saucepan on a medium heat and pour in 1 inch of boiling water from the kettle | Place the mixing bowl on top of the saucepan | Add the dark chocolate and leave it for a couple of minutes to completely melt

  5. 5.

    Pour the melted chocolate, maple syrup and plant based milk into the liquidiser, put the lid on and blend everything together until the chocolate spread is really smooth | Pour the contents of the blender into a sterilised jar, refrigerate until solid and consume within 7 days