Summary

Ingredients

• 200 g chestnut (s), vacuum-packed, boiled and peeled
• 1 small banana (s), ripe
• 50 g cane suar
• 50 g butter, soft
• 3 tablespoon cocoa powder
• 1 teaspoon cinnamon, to taste

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Instructions

1. Chop the banana and finely puree it with the chestnuts, cocoa powder, sugar and butter. I use the cup attachment with the integrated cutting knife of my hand blender for this.
2. Pour the chestnut chocolate spread into a clean 350 ml screw-top jar and store in the refrigerator. The spread lasts for about 14 days.
3. If you like, you can add 1 teaspoon of cinnamon to the spread.