Description
A decadent no-bake chocolate pistachio cake featuring a gluten-free almond and pistachio crust, layered with creamy pistachio spread and topped with a rich vegan chocolate ganache. This easy-to-make dessert is perfect for vegan and gluten-free diets and requires no baking, making it a quick and impressive treat for any occasion.
Ingredients
Crust
- 1 cup almond flour (120 g)
- 1 cup pistachios, finely ground (120 g)
- 4 tablespoons cacao powder (60 g)
- Pinch of salt
- 3 tablespoons maple syrup
Filling
- 1 cup pistachio spread (or store-bought vegan pistachio butter or Jello pistachio pudding)
- 1 1/4 cups coconut milk, full-fat, chilled if possible (300 ml)
- 10 oz dark chocolate (285 g)
- Pinch of sea salt
- ¼ cup chopped pistachios (30 g)
Instructions
- Prepare the tart pan: Line the base of a cake or tart pan with a removable bottom with parchment paper to prevent sticking and ease removal of the finished cake.
- Make the crust dough: In a large bowl, combine almond flour, finely ground pistachios, cacao powder, maple syrup, and a pinch of salt. Mix until a soft, cohesive dough forms.
- Form the crust: Press the dough evenly into the bottom of the prepared cake tin lined with parchment paper. Use a measuring cup or flat-bottomed tool to flatten and compact the crust firmly.
- Add pistachio cream layer: Spread the pistachio spread evenly over the crust, creating a smooth layer. Place the tart pan in the fridge to chill and set for at least 2 hours.
- Prepare the vegan chocolate ganache: Open the chilled coconut milk carefully without shaking. Scoop out the thick coconut cream on top, then add enough coconut water to make a total of 1 1/4 cups (300 ml) of liquid. Heat the coconut milk in 30-second intervals in the microwave until hot and simmering, about 1 1/2 minutes.
- Melt the chocolate: Place the dark chocolate in a heatproof bowl. Pour the hot coconut milk over the chocolate and let it sit undisturbed for 5 minutes to melt completely.
- Whisk the ganache: Gently whisk the chocolate and coconut milk mixture in small circles starting from the center, gradually spreading outwards until the ganache is glossy, smooth, and dark. Avoid over-whisking to maintain even tempering.
- Assemble the cake: Pour the chocolate ganache over the chilled pistachio cream layer in the tart pan, spreading it evenly.
- Top and chill: Sprinkle the chopped and crushed pistachios over the ganache layer. Place the tart back in the fridge to cool completely for at least 4 hours before serving.
Notes
- For the best texture, use full-fat, chilled coconut milk and avoid shaking the can before opening to separate cream and water.
- You can substitute pistachio spread with vegan pistachio butter or pistachio pudding for different textures and flavors.
- Make sure to chill the tart thoroughly to allow layers to set for easier slicing.
- This recipe is naturally gluten-free and can be made vegan by using dark chocolate without dairy.
- The crust can be pressed into tart pans of any size with adjustment to ingredients accordingly.
