- chestnuts (cooked & peeled): 125 g
- dried dates: 90 g
- date syrup: 15 g
- water: 27 ml
Blend the chestnuts together with the dates and the date syrup.
Then add the water and keep blending until you get a creamy texture.
Fill a jar with the cream and store it in your refridgerator. The cream will be edible for about two weeks. Enjoy with some freshly baked bread or a yeast braid.