The last thing you need at Christmas is to try and find more room in your oven. Our No-bake Chestnut and Walnut Cake will save your oven from the additional, unnecessary mess, yet still be as tasty and beautiful as a traditional baked cake. Did we also mention it’s vegan?

Ingredients

For the base:

1 scoop Pea Protein Vanilla

150g almond flour

60g coconut flour

50g ground walnuts

3tbsp agave syrup

3tbsp Nutristrength coconut oil, melted

2 tsp maca powder

80ml water

For the chestnut cream:

2 packs chestnut puree

½ tin chilled, full-fat coconut milk

6-8 dates

1tsp vanilla powder

For the whipped walnut cream:

100g ground walnuts

35g natural almond butter

½ tin chilled coconut milk

45g natural sweetener (erythritol)

1 tsp vanilla powder

1 tsp gingerbread mix spices*

1 pack (225g) vegan Tofutti cream cheese*

Notes -

* Make your own gingerbread spices: 2 tbsp ground cinnamon, 2 tbsp ground ginger, 2 tbsp ground allspice, 1 tbsp ground nutmeg, 1/2 tbsp ground cloves, Pinch ground black pepper Shake all the ingredients together in a jar with a lid.

**If you are not vegan you can use natural cream cheese or mascarpone.

Method

For the base:

1. To make the crust, add all the ingredients into a food processor and process for about 3-4 minutes until it all comes together.

2. Line the bottom of a springform pan with parchment paper and press the mixture into the pan, making a flat, even layer along the bottom but not up the sides.

For the chestnut cream:

1. Soak dates in hot water until they are soft enough (10 minutes) and puree the dates.

2. Whisk date paste, chestnut puree, thick coconut milk (separate coconut cream from the liquid) and vanilla powder until completely smooth.

3. Pour the filling over the crust and smooth the top.

4. Place in the fridge to set.

For the whipped walnut cream:

1. Whisk vegan cream cheese, almond butter, coconut milk until well combined.

2. Add ground walnuts, sweetener, spices and vanilla powder until the cream is light and fluffy.

3. Spread the whipped walnut cream evenly over the prepared chestnut cream.

4. Refrigerate for at least 3-4 hours until chilled and set.

Top tip: For clean slices, run a long knife under hot water and wipe dry with a paper towel before slicing. Enjoy!