Chocolate and Pistachio Cake
Prep time
Cook time
Total time
Unbelievably creamy Raw Chocolate and Pistachio Cake with a chocolate crust.
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1 Cake
  • For the crust
  • 1+ ½ cup pecans, soaked and dehydrated
  • ¼ cup cacao powder
  • 3 tablespoon coconut nectar
  • 2 tablespoon coconut oil
  • ⅛ teaspoon pink himalayan salt
  • For the pistachio layer
  • 2 cup pistachio, soaked 4 hours*
  • 4 tablespoon coconut nectar
  • 1 teaspoon vanilla bean paste
  • For the chocolate layer
  • 1+ ½ cup cashew, soaked 6 hours
  • 1 medium sized zucchini, peeled and cubed
  • ¼ cup cacao powder
  • ½ teaspoon vanilla bean paste
  • 4 tablespoon coconut nectar
  • ¼ cup nut milk
  • 3 tablespoon coconut oil, melted
  • ⅛ teaspoon pink himalayan salt
  1. For the crust - Add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin and place in the freezer.
  2. For the pistachio layer - Place all the ingredients for the pistachio butter in a food processor and process for 5-10 minutes until smooth. Pour the pistachio butter over the base.
  3. For the chocolate layer - Place everything in a high-speed blender and blend until smooth and creamy. Pour the chocolate cream over the pistachio layer and let sit in the freezer (about 4 hours). Remove from the cake tin, decorate with ground or chopped pistachios, pecans and pomegranate seeds. Store in the refrigerator up to 5 days.
* Remove the skins from them, this step takes a little bit of time and effort, but it’s definitely worth it for that bright green hue.
Recipe by Deviliciously Raw at