The name chestnut is something of a misnomer. Chestnuts aren't like other tree nuts, they are rich in starch and low in fat. Flour made from chestnuts is used to make gluten-free cakes and breads, whilst the whole nuts make a great addition to pastas, risottos and soups. Chestnuts are generally ok for those following the FODMAP plan but you may want to stick to a small amount at first if you are worried they might trigger your IBS.
400g tin unsweetened chestnut puree
150g dark, dairy free chocolate
2 egg whites
1tsp vanilla extract
½ tsp cinnamon (optional)
1 tablespoon icing sugar (optional)
Melt the chocolate in a large bowl either over a pan of boiling water or in the microwave on a low heat. Once the chocolate is molten, stir in the chestnut puree, vanilla extract and cinnamon and mix until well combined. Allow the chestnut and chocolate mixture to cool for 5 minutes. Whilst it is cooling, whisk the egg whites until they form stiff peaks then gently fold
Taste the mixture and add in the icing sugar if you would like it sweeter.
Spoon into little dessert glasses and leave to chill for at least 2-3 hours before eating.