Chestnut cake

Chestnuts don’t grow everywhere. But those ones that are lucky, they know how delicious they are and just how great is to bite a piece of chestnut cake. Chestnuts are not only  delicious nuts that can be collected at certain Mediterranean areas during your autumn hike, but they bear important health benefits. If you are afraid of the caloric and fat content of nuts, chestnuts would be a perfect option, as they are also low on those.




  • 275 g soft dates (I usually chop them to 3-4 pieces)
  • 180 g nuts (for this I used pecans and walnuts 1:1, but it can be almonds as well)
  • 3 tbsp raw cacao powder
  • 4 tbsp brown rum
  • pinch of Himalayan salt


  • 400 g chestnut mass, unflavored (shown below)
  • 100 g soaked cashews
  • 100 ml coconut milk
  • 5 tbsp erithritol
  • pinch of Himalayan salt
  • 2 tbsp probiotics
  • vanilla powder


  • 5 tbsp frozen lingonberries


  • raw cacao powder



  1. Make the meal for crust by adding all ingredients to a food processor, it should be sticky, uniform and eventually form a ball. Use a 24 cm cake dish, line with parchment paper and transfer the meal. Use a spoon or your hands to press the meal down to for a uniform layer. Freeze it until you prepare the filling.
  2. Mix all ingredients for the filling in a blender or food processor until smooth.
  3. Now add the berries on top of the crust.
  4. Spread the filling evenly on top of the crust with a spoon to form a uniform top layer.
  5. Now the fermentation process comes: leave the tray at room temperature for 12 hours. I covered the tray with a bowl, just to avoid anything dropping into it.
  6. After 12 hours the chestnut layer should be firm and solid.
  7. Spread cacao powder evenly on the top and add other decoration if you wish. Freeze the cake.



Serving suggestions

I suggest to thaw the cake once the filling solidified and cut it to the required slices. Keep the cake frozen until next time you decided to eat it. Take the slices out of the freezer about half an hour before consumption. Enjoy & share it!

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