Maple cinnamon chilli chestnuts

There’s nothing like hot, sweet chestnuts to give you that Christmas feeling. This recipe is a quick and easy version that can be done in about 8 minutes. It uses ready-to-eat whole chestnuts, and the chilli powder adds a slight warmth without being overpowering, and you can have them with your Christmas meal or even as a snack throughout the festive season. A word of warning: they are incredibly moreish.

Vegan maple cinnamon chilli chestnuts

Vegan maple cinnamon chilli chestnuts

Recipe by Richard Church (

Serves: 2-4 | Prep time: 1-2 minutes | Cooking time: 6-8 minutes


  • 360g (2 packs) whole ready-to-eat chestnuts
  • 2 tbsp sesame oil
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp mild chilli powder
  • 2 tbsp unrefined sugar
  • 3 tbsp maple syrup
  • ¼ fresh red chilli, thinly sliced, to garnish


  1. Heat the oil in a non-stick frying pan or wok. Pour in the chestnuts and fry on a medium-high heat for about 4 minutes, stirring frequently, until they are browned and a little crisp.
  2. Add the spices and cook for another minute, then add the sugar and maple syrup and cook for another two minutes or so, until the sauce is thick and sticky.
  3. Garnish with the chilli slices and serve immediately.

Written by

Richard Church

Richard Church

Richard Church is a portrait photographer and plant-based food blogger living and working in London. He’s been passionate about food since he was thirteen years old, when he made his first pizza from a cookbook. In the spring of 2014, he decided on a whim to go vegan. Richard was a voracious meat eater up until then and thought he would last about 2 weeks before giving up. But he’s never looked back…

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