Unbelievably creamy Raw Chocolate and Pistachio Cake with a chocolate crust.
Author: Deviliciously Raw
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1 Cake
Ingredients
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
Instructions
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.
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.
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.
Notes
* 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 https://deviliciouslyraw.com/2021/10/28/chocolate-and-pistachio-cake/