No Bake Chestnut Cheesecake
Fun fact: did you know that chestnuts are the only nuts that contain Vitamin C?? How cool is that.
I loved developing this recipe featuring @y.v.fresh chestnuts. .
The smell of chestnuts instantly take me back to xmas markets in Europe, there is something so cozy and comforting about them.
This recipe features @y.v.fresh chestnuts in a delicious raw no bake cheesecake, super simple and pairs scrumptiously with chocolate, you're in for a treat.
Servings: 10 Slices
Ingredients
Base
2 cups Almond Meal
6 Medjool Dates, pitted & chopped
2 tbsp Extra Virgin Coconut Oil
1 tbsp Cacao Powder
Filling
200g YV Fresh Chestnuts
1 cup Unsweetened Plant Based Milk (I used Almond)
1 x 400ml can Coconut Cream
½ cup Coconut Sugar
½ tsp Cinnamon
1 tsp Vanilla Extract
Topping
½ cup Chocolate Chips, melted
Fresh Cream or Yoghurt
Method
Blend all base ingredients until combined.
Press evenly into a spring cake tin and freeze for at least 15 minutes.
Prepare chestnuts as per packet instructions and remove shells.
Heat a small saucepan on a low heat and add milk and half of the coconut sugar. Allow sugar to dissolve and bring to a simmer.
Add chestnuts and vanilla to the saucepan and simmer for 10 minutes. Strain liquid from chestnuts (retain all the liquid) and add chestnuts with two tablespoons of the liquid to a blender. Blitz into a paste consistency.
Add remaining filling ingredients along with the leftover liquid to the blender and blitz into a smooth consistency.
Pour over base.
Freeze until firm (approximately 2 hours).
Remove at least 10 minutes prior to serving. Drizzle with melted chocolate and top with cream or yoghurt.