As the holiday season approaches, I cannot help but think of fun, homemade treats I can give my loved ones.
This year, I am all about giving jars filled with delicious treats such as jams, date spreads, chocolates, and nut butter.
But not just any nut butter; I’m talking about chestnut butter!
Well, I know you may be thinking, “Chestnut butter? I’ve never heard about it.”
I was in the same boat until I decided to experiment with it.
Chestnuts differ from other nuts in their fat content, so I had to come up with a different way to make the butter than the classic peanut or almond butter.
I combined chestnuts with walnuts to give the butter a healthy fat profile and added a little water and sunflower oil for the perfect texture.
One of the best things about this chestnut butter is that it can be flavored in so many different ways.
You can add some dates or honey for a sweeter spread or spices such as cardamom or vanilla.
Add cream cheese and dates for a fresh twist or garlic, herbs, and lemon for a savory spread.
The possibilities are endless!
For the chestnut butter, I have made a basic recipe that is very mild and creamy.
With jam or honey and banana slices, it’s delicious.
It’s perfect for experimenting with different flavors because it’s not as distinctive in flavor as other nut butter.
It’s also healthier and lower in calories than other nut butter.
Chestnut butter making is also super easy.
I saved a handful of pitted chestnuts from a previous recipe and blended everything together.
The perfect homemade holiday gift.
- 1 cup chestnuts baked and peeled
- ½ cup walnuts
- 2 tbsp sunflower oil
- ½ tsp salt
- 3 tbsp water
- Prepare the chestnuts by: Preheating oven to 400 °F/200 °. Use a sharp knife to cut a cross in the top of the chestnuts, place them in a baking pan, and roast for approximately 30 min in the oven. While they are hot, use a knife to remove the shell, it can be a little tricky, but it will be worth the effort! (Tip: Bake a few more minutes in the oven if it is impossible!!)
- Use the same baking pan and heat from oven to give the walnuts a little roast, approximately 5-7 min until they look slightly golden and oily.
- In a blender add all walnuts and chestnuts and blend until very fine texture. Then add oil + salt and a pulse, and 1 Tbsp of water a time and pulse until the perfect creamy texture is reached. Season to taste.
- Keep the butter in a jar in the fridge for up to 2 weeks or maybe more.