Vegan Chocolate Chestnut Pudding

Instructions

1. 1

   Preheat your oven to 200°C (392°F). Score the chestnuts and roast them in the oven for about 20 minutes until the skins start to peel back.

2. 2

   Once roasted, peel the chestnuts and place them in a blender.

3. 3

   Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method).

4. 4

   Add the melted chocolate, coconut milk, maple syrup, and cornstarch to the blender with the chestnuts.

5. 5

   Blend until smooth and creamy.

6. 6

   Pour the mixture into serving bowls or ramekins.

7. 7

   Refrigerate for at least 2 hours to set.

8. 8

   Serve chilled and enjoy your Vegan Chocolate Chestnut Pudding.