Vegan Desserts

Easy Chestnut Dessert

Ingredients

15 oz. jar chestnuts, or 32 cooked fresh chestnuts
1 pint Freezees No-Butter Pecan non-dairy frozen dessert
2 TBS mirin rice wine
1/4 tsp. cinnamon
parchment paper

Directions

1. Turn the oven on to 375F.

2. Lay a sheet of parchment paper on a cookie sheet. Place the chestnuts on the cookie sheet and heat in the oven for about 10 minutes. There is no need to wait for the oven to preheat.

3. While the chestnuts are warming in the oven, add about 8 tablespoons of Freezees to a small saucepan.

4. Add 2 tablespoons of mirin rice wine.

5. Add 1/4 tsp. cinnamon and heat the mixture on low for about 5 minutes. Allow it to thicken a little but not too much or it will become pudding-like.

6. Remove the chestnuts after about 10 minutes and arrange 4 chestnuts per person on small dessert plates.

7. Drizzle about 1 tablespoon of the sauce on top of each serving.

Serve immediately. This dessert is best served warm.

Variation:
To make chestnut pudding, don't thicken the sauce and instead puree it with the chestnuts.

Chocolate Walnut Date Tarts

Temperature Conversion Note:
220C is equivalent to 425F

Peanut Butter Coconut Ice Cream

Vegan Whipped Cream