Chestnut dessert

Chestnut dessert


  • 500 g boiled Chestnut pulp
  • 500 ml Hoplà Veg&Bio Rice Drink
  • 100 g Sugar
  • 20 g Dry liqueur
  • 20 g Bitter Cocoa
  • 1 Vanilla Bean


  • 200 ml Vegetable Whypping Cream with Sugar
  • Cocoa

Product used


Put the boiled chestnut pulp in a saucepan and pour in the Hoplà Veg&Bio Rice Drink. Cut open the vanilla bean, scrap the seeds and put them in the saucepan. Cook on a low heat until the chestnut absorb all the liquid and become soft. Add sugar and remove from the heat. Blend once cold.

Pour the mix in a bowl and add the sifted bitter cocoa and the dry liqueur. Use the potato masher to shape the chestnut puree as spaghetti. Use cups to serve, garnish with the Vegetable fat based Cream with Sugar half whipped and a dust of bitter cocoa.

Garnish: garnish the desserts with two large spoons of sweetened vegetable to whip and a sprinkle of cocoa.

Vegan, Lactose Free

Cooking with Hoplà Veg&Bio

  • Main courses
  • 45'
Frittata Vegan
  • Dessert
  • 35'
  • Appetizers and side dishes
  • 30'
Blinis avocado e salmone
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