I didn't think that making a Vegan Monte Bianco would have been so easy, (plus no cooking required) and the result so delicious. It seems that coconut cream goes really well with chestnuts! Here are the ingredients:
1x 400ml can coconut cream, refrigerated for at least one day
1 drop vanilla
1 tbsp sugar
1 x439g Clement Faugier chestnut puree
1x 250g Clement Faugier Sweet chestnut spread
Dark chocolate to grate (I used Mexican chocolate)
You can add a few drops of rum or Frangelico if you like.
Scoop the coconut cream out of the tin (leave the water at the bottom) and beat until soft and foamy. Add sugar and vanilla. Set aside. Beat the two chestnut purees together (I added the coconut water to make them softer). Add some grated chocolate (about 2-3 tbsp, or to taste) and if you like a little alcohol. Spoon the chestnut mixture over a plate and shape like a peak. Then cover with the coconut cream.
Grate some more chocolate on top and refrigerate until serving.
Well, your Vegan friends will be surely impressed: this is sooooo good, full of proteins, and gluten free too!
Photos and Recipes by Alessandra Zecchini ©