Simply delicious, Mont Blanc is a dessert that can hardly be resisted. And here we propose it in an even more "yummy" version for the body weight. In fact, this beauty is made with coconut cream, soy milk and reduced amounts of brown sugar. And then chestnuts are an excellent source of energy, fiber, high quality proteins, B and E vitamins, minerals such as potassium, phosphorus and magnesium, and valuable antioxidants that help counteract the damage of free radicals. Regarding coconut cream obtained from coconut milk, studies have shown that replacing cow's milk with coconut milk reduced visceral fat and body weight in research participants (Hauy et al, J Med Food, 2021). In short, the dessert is served, and what a dessert.
600 grams of boiled and skinned chestnuts
80 grams of whole cane sugar
400 ml of soy milk
20 grams of cocoa powder
Half a vanilla pod
1 small glass of rum
800 ml of coconut milk, cold from the fridge
Put the chestnuts in a pan and pour the soy milk, add the vanilla pod cut lengthwise. Pour in the sugar and let it simmer for 20 minutes. Drain the chestnuts and pass them through a potato masher. Pour in the cocoa and rum, mix. Cover with cling film and let it rest in the fridge for half an hour. In the meantime, take the solid part of the coconut milk and beat to whip the coconut cream. With a potato masher with large holes pass the chestnut mixture forming a little mountain on the serving pact. Decorate with wisps of coconut cream to taste.