Bring a medium sized pot of water to a boil. While the water heats, cut a slit into each of the chestnuts. Cut slits through to the chestnuts.
Once the water boils, carefully place the chestnuts into the water and cook at a low boil for 25 minutes. After 25 minutes, reduce heat, remove a few chestnuts at a time and rinse with cool water.
Wrap them in a towel and squeeze them until the skin is crushed. This makes it easier to peel the shell and skin away. Peel both the shell and the skin, once they're cool enough to do so.
When done peeling the chestnuts, you should have about 2 cups of peeled chestnuts.
Place peeled chestnuts in a blender or food processor.
Process or blend chestnuts until finely chopped (1-2 minutes). Scrape chestnut off the sides constantly during processing/blending.
Add 1/2 cup of water and process/blend further.
Continue adding a little additional water and scraping sides while processing/blending (about 1-2 minutes) until you reach your desired consistency, when butter is smooth, no longer thick.
Spoon chestnut butter into small jars and refrigerate. It should keep safely for weeks. Enjoy as you would any other nut butters.
Making it with no additives (sweeteners, salt, etc.) leaves it in its purest form. You can always add things to it to taste (i.e., honey) when you eat it.
This makes a nice gift and you'll love to share it. I had extra so I put it in a jar to share with my mom :)
The following are some ways I enjoyed the chestnut butter...
Chestnut butter mixed with raw cocoa powder and raw organic honey served atop a chocolate rice cake with cocoa nibs.
Had organic pear and banana slices with chestnut butter fruit dip. Dip is made with chestnut butter, raw organic honey, almond and coconut milk, cinnamon, nut meg and all spice.
Ants on a log with dried mixed berries.
Chestnut butter with organic gala apples drizzled with my cinnamon sauce. Recipe for the sauce can be found in my "How to Make Chestnuts (2 Ways) & Dip" guide.
Cinnamon Chestnut Bites. Posting the recipe for this soon.