Merchant Gourmet

The perfect plant-based, sticky, delicious treat! Perfect for Easter to Mothers day to afternoon tea. A real showstopper for sure, […]

For when you need something sweet, healthy and really easy! If you like the sound of banoffee pie combined with a Snickers bar, then this one’s for you.

Chestnuts are the perfect ingredient for many vegan desserts for so many reasons! I’ve used them in my caramel as they’re naturally sweet and creamy so work well as a dairy replacement when blitzed, plus they are a wonderful binding ingredient so I’ve also added them to the biscuit base so they add rich flavour and texture.

These sticky salted caramel meringues are a real crowd pleaser! The salted caramel pairs perfectly with the chestnut cream, especially when sandwiched between two crunchy meringues! A great vegan alternative to the traditional meringue.

Who said you can’t have your cake and eat it? With chestnut puree, you can eat your cake diary free (and a small slice of guilt free!)  in many plant-based scenarios. This chestnut and ginger cheesecake is a real showstopper, with the punchy ginger pairing perfectly with the creaminess of the chestnuts.

hestnuts are the perfect ingredient for many plant-based dessert, not only because their subtle sweetness tastes amazing, when blitzed they act as a creamy thickener and a healthy alternative to diary products. This delicious chocolate and chestnut tart is a great example of how chestnuts can simply transform your desserts into plant-based.

These chocolate chestnut doughnuts are really fun to make and are ideal alongside a cup of coffee. The light and fluffy texture and silky chocolate ganache pairs perfectly with the crunchy chestnut brittle.

This showstopping dessert is a fantastic vegan alternative to the traditional chocolate mousse. It’s beautifully light and packs a protein punch with the fudgy lentil brownie base, without compromising on flavour.

You could bottle the chestnut spread in this recipe and eat it straight from the jar over the festive period, it’s that delicious! Combine it with mini toast and roasted grapes and you have the perfect starter on Christmas day.

This is a crumble inspired by mulled cider at Christmas to eat any time that it’s chilly.

Chestnuts and vanilla are the perfect Christmas paring, a combo that makes this festive plant-based cake the ultimate show stopping […]

A chestnut custard for Christmas, one that will happily serve everyone at your festive table including those on plant-based and dairy free diets

This warming and indulgent pear and chestnut cake is packed with hidden spice and perfect with a hearty dollop of ice cream on a cosy night in. Share with friends or slice and pop in the freezer if you’d rather keep it all to yourself!

This quick cheat’s fudge is fool proof – no sugar thermometers needed here! It’s deliciously rich and fudgy, with the perfect crunch from the chopped chestnuts. The perfect post dinner treat.

A quick and simple recipe to add a festive feel to your morning. Spread on toast, dollop onto pancakes, or eat from the jar with a spoon! It’s nearly Christmas after all. Keeps for up to 6 months in the fridge.

These can be made ahead of time and frozen – bring out to defrost 30 minutes before serving. If you like the look of this recipe, there any many more available in The Pulses & Grains Cookbook – out now!

These chocolate tiffins are the perfect melt in the mouth treat alongside a cuppa. Wrap in baking paper and tie with string for a thoughtful Christmas gift, or share with friends and family on a cosy winter afternoon.

These chestnut chocolate truffles are seriously decadent and yet really easy to make. Roll in cocoa powder, or get creative with your toppings, coating in white chocolate, or rolling in some Merchant Gourmet Whole Chestnut pieces.

These candied chestnuts are quite a commitment, as doing them properly means spreading the work across 4 days. Don’t be put off though – each day requires only 5 minutes, and the end result is absolutely delicious!

A traditional Italian dessert made with only chestnut flour and water, enriched with juicy dried fruits, dates, crunchy nuts and the sweet notes of orange. Humble but deliciously festive!

What a joyful tart to make, figs and chestnuts are a marriage from the magnificent month of September when they cross paths in Provence.