Growing up in Bulgaria, chestnuts were a big part of my childhood in autumn and I always have a warm nostalgic feeling when having them. They seem underused in the UK, as they have so much to offer, but I rarely see dishes with them.
Chestnuts are both botanically a fruit (which makes them sweet), but also culinary treated as tree nuts (the reason why they have a nutty flavour). Most importantly, when it comes to allergies, chestnuts belong to a different botanical category than most common tree nuts, and most people with a typical tree nut allergy can safely eat them.
Chestnuts are not only very tasty, but contain fat-soluble vitamins (ascorbic acid, B1, B2, B3, B6 and E), which promote healthy skin and improve brain function. They help blood clotting and are gluten-free, and are of great benefit to patients with celiac disease.
Ingredients
Method
- Blend the pitted dates and chestnuts in a food processor until they have a sticky, consistent texture.
- Using a tablespoon, scoop some of the mixture into your hands. Form the mixture into a ball, and then roll the ball in the cacao powder.
- Repeat until you have used up all of the mixture.