〈Ingredients〉
・150g organic cooked chestnut
・50〜80g almond milk
・1 tbls sugar beet
・vegan cookies
(We used our original “brown rice cookies”)
・1 tbls coconut oil
〈Instructions〉
①Mix chestnut, almond milk and sugar together with food processor.
②Cook and stir ① in a pot until the water has evaporated and smooth.
Let it cool down.
③Crush vegan cookies and mix with coconut oil.
④Transfer the filling to a piping bag and pipe the chestnut cream decoratively on ③.
Enjoy!