Pistachio cake
Takes 60 minutes | Serves 8 |
A layered no-bake dessert featuring a nutty base, creamy pistachio filling, and a rich chocolate topping, finished with chopped pistachios.
Ingredients
- 500 g cashew nuts
- 23 pcs dates
- 3 tbsp coconut blossom sugar
- 11 tbsp coconut oil
- 2 tbsp cocoa nibs
- 300 g pistachio nuts
- 2 tbsp Artisana coconut butter
- 5 tbsp agave syrup
- 150 ml water
- 1.5 tsp salt
- 3 tbsp cocoa powder
- 1 tsp vanilla powder
Steps
- Finely grind 200g cashew nuts, then add 15 dates and process until well ground. Incorporate 2 tbsp coconut blossom sugar, 1 tbsp coconut oil, and 2 tbsp cocoa nibs to form a smooth dough. Press into a 20 cm springform pan lined with baking paper and freeze.
- Grind 300g pistachio nuts and 200g cashew nuts finely. Add 2 tbsp Artisana coconut butter, 5 tbsp coconut oil, 2 tbsp agave syrup, 100ml water, and 1/2 tsp salt. Spread over the base and freeze.
- Finely grind 100g cashew nuts, add 8 dates and process. Mix in 3 tbsp cocoa powder, 1 tbsp coconut blossom sugar, 5 tbsp coconut oil, 3 tbsp agave syrup, 50ml water, 1 tsp vanilla powder, and 1 tsp salt to form a smooth chocolate cream. Spread over the filling, sprinkle with chopped pistachios, and freeze until set.
Base
Pistachio Filling
Chocolate Topping
Nutritional Information
0 calories per serving