Chestnut Cream with Chocolate, Chia Seeds and Biscuits

Servings: 4
Prep time: 40
Cooking time: 35
  1. Cut the peel of the chestnuts, then boil them for 25 minutes, until they’re really soft. Peel them and process them to create a purea.
  2. In a bowl, combine 300ml oat milk with the maple syrup, then add the chia seeds, cover with cling film and let it sit for 30-40 minutes.
  3. Mince the chocolate and combine it to the rice flour, the type 0 wheat flour, the baking powder, the hemp seeds, the brown sugar, a pinch of salt, the vanilla and the cinnamon. Create a fountain with the dry ingredient and pour the remaining oat drink and the oil, then knead to obtain a soft dough (if needed, add a few more oat drink)
  4. Level the dough and create the biscuits, then place them on a tray covered with parchment paper and bake at 160°C for 10 minutes
  5. Melt the remaining chocolate on a double boiler and combine it to the jelly oat milk with chia seeds, then add the chestnut purea (add some oat milk if needed) and stir to combine.
  6. Use the cream to fill up 4 serving cups, then let them sit in the fridge for at least 1 hour. Serve with the biscuits.