Vegan Chocolate Chestnut Spread

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   Score the chestnuts with a sharp knife and place them on a baking tray.

3. 3

   Roast the chestnuts in the oven for about 20-25 minutes until the shells start to peel back.

4. 4

   Remove the chestnuts from the oven and let them cool slightly before peeling off the shells and inner skins.

5. 5

   In a small saucepan, heat the almond milk over medium heat until warm.

6. 6

   Add the dark chocolate to the warm almond milk and stir until the chocolate is completely melted and smooth.

7. 7

   In a food processor, combine the peeled chestnuts, melted chocolate mixture, maple syrup, and vanilla extract.

8. 8

   Blend until the mixture is smooth and creamy. You may need to scrape down the sides of the food processor a few times.

9. 9

   Transfer the spread to a jar or airtight container and let it cool completely before storing in the refrigerator.