Roasted Chestnuts with Coconut Sugar and Cinnamon Spread Recipe

Mom Violy gave Carmina a bag of roasted chestnuts. Carmina felt if she will be the only to be eating it. There would be no way it can be consumed right away.

Carmina decided to make it out of a spread how everyone use peanut butter, almond butter and cashew since we are using nuts. I figured it would be possible to do the same to a chestnut that has already been roasted for you.

Roasted Chestnuts with Coconut Sugar and Cinnamon Spread Recipe

Ingredients:

Roasted Chestnuts (crack and remove from shell)

2 Tbsp. - Cinnamon Powder

1 - Tbsp. - Sea Salt

2 - Tbsp. - Coconut Sugar (any preferred sugar)

1 1/2 Cup - Water

Food Processor

Plastic Container

Preparing:

Place chestnuts half way of the food processor add the cinnamon powder, coconut sugar, sea salt by closing lid and turn on food processor.

It is already blended add the remaining chestnuts and blend again add water to your food processor you can adjust the water if you want it creamy.

Transfer:

Place the Roasted Chestnuts with Coconut Sugar and Cinnamon Spread in a seal tight container and place in the refrigerator due there are no preservatives.

You can add your Roasted Chestnuts with Coconut Sugar and Cinnamon Spread in what food you normally put in your spread only difference you have made something new.

NOTE:

All products Carmina had used there is no sponsorship in what she had made her Roasted Chestnuts with Coconut Sugar and Cinnamon Spread Recipe.

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