Name: Chocolate & Chestnut Gingerbread Cheesecake
Total time: PT30minutes+chilling
Yield: 10-12
Ingredients: 1 x 180g pouch Merchant Gourmet Whole Chestnuts; 25g oat flour or ground almonds; 20g cocoa powder; 100g smooth almond butter; 2 tbsp (30ml) maple syrup or agave syrup; 2 tbsp (30ml) coconut oil, melted; 100g smooth almond butter; 1½ tbsp coconut oil, melted; 3 tbsp maple syrup or agave syrup; 1 tsp ground cinnamon; 1 tsp ground ginger; Pinch salt; 150g dark chocolate, finely chopped; 200g silken tofu (drained weight); 150g vegan cream cheese or thick coconut yoghurt; 2 tbsp cocoa powder, sifted; 60ml maple syrup or agave syrup; 1 tsp vanilla extract; ½ tsp ground ginger; ¼ tsp ground cinnamon; Pinch ground nutmeg; Gingerbread biscuits; Redcurrants; Festive sprinkles (optional); Reserved gingerbread caramel

Chocolate & Chestnut Gingerbread Cheesecake

A truly festive no-bake dessert featuring a rich chocolate chestnut base, a layer of warming gingerbread caramel and a silky dark chocolate cheesecake mousse. Finished with caramel, gingerbread biscuits and seasonal decorations, it's an indulgent showstopper for Christmas entertaining.

Line an 8-inch loose-bottomed cake tin with baking parchment and lightly grease the sides.
Add the Merchant Gourmet Whole Chestnuts, oat flour, cocoa powder, almond butter, maple syrup and melted coconut oil to a food processor.
Blend until the mixture resembles damp crumbs and holds together when pressed.
Press firmly into the base and slightly up the sides of the prepared tin. Chill while preparing the next layer.
For the caramel, whisk together the almond butter, melted coconut oil, maple syrup, cinnamon, ginger and salt until smooth.
Reserve 3–4 tablespoons of the caramel for decorating later.
Spread the remaining caramel evenly over the base and chill for 1 hour until firm.
Melt the dark chocolate and allow it to cool slightly.
Add the melted chocolate, silken tofu, vegan cream cheese, cocoa powder, maple syrup, vanilla, ginger, cinnamon and nutmeg to a blender.
Blend for 1–2 minutes until completely smooth and creamy, scraping down the sides as needed.
Spoon the mousse over the caramel layer and smooth the surface, creating decorative swirls if desired.
Cover and chill overnight until fully set.
Carefully remove the cheesecake from the tin.
Spoon over the reserved gingerbread caramel.
Decorate with gingerbread biscuits, redcurrants and festive sprinkles.
Slice and serve.
Store covered in the fridge for up to 1 week or freeze for up to 1 month.