Chesnut Strawberry Truffles


250g chestnuts ( you will get about 150-180g chestnut after cooked and peeled) 

3 tbsp almond butter

1 tbsp maple syrup

1/2 tsp licorice salt

3 tbsp pea protein powder or ( freeze dried fruit powder such as strawberry)

1/4 cup desiccated coconut to roll


1. Using a small, sharp knife, cut a cross into the skin of each chesnut. Put in a deep pot, cover with cold water and boil them until skins open and the insides are soft, about 30 minutes. Then peel them.

2.  Put peeled chestnuts in a food processor, process until you get fine fresh chestnut flour. 

3. Then add the almond butter, licorice salt and strawberry powder. Process until everything combined well and smooth.

4. Transfer mixture in a bowl. Place in the freezer for 15 minutes. Once done, remove from the freezer, using a small icecream or cookie scopper, scoop out small balls. Roll with your hands into desiccated coconut. Store in the fridge.