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No-Bake Chocolate Pistachio Cake Recipe

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3.8 from 7 reviews

This no-bake chocolate pistachio cake is a decadent, layered dessert combining a gluten-free almond and pistachio crust with a luscious pistachio cream filling, topped with a rich vegan chocolate ganache and sprinkled with chopped pistachios. Inspired by Sicilian flavors, this elegant cake requires no baking and offers a perfect balance of nutty and chocolatey goodness.

Ingredients

Low Carb Chocolate Tart Crust (Gluten-Free)

  • 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

Pistachio Layer

  • 1 cup pistachio spread OR store-bought vegan pistachio butter OR jello pistachio pudding

Chocolate Ganache

  • 1 ¼ cups full-fat coconut milk (300 ml), chilled if possible
  • 10 oz dark chocolate (285 g)
  • a pinch of sea salt

Topping

  • ¼ cup chopped pistachios (30 g)

Instructions

  1. Prepare the Cake Base: Line the base of a 6 or 9 inch springform cake pan with parchment paper, ensuring it has a removable bottom for easy release.
  2. Mix the Crust Ingredients: In a large mixing bowl, combine almond flour, finely ground pistachios, cacao powder, maple syrup, and a pinch of salt. Mix until you achieve a soft dough-like consistency.
  3. Form the Crust: Press the dough evenly into the bottom of the lined cake pan using a measuring cup or your fingers to flatten and compact it firmly. Place the pan aside.
  4. Add the Pistachio Layer: Spread the pistachio cream or pistachio butter evenly over the crust layer. Once spread, transfer the cake pan to the refrigerator to chill and set for at least 2 hours.
  5. Heat Coconut Milk: Without shaking, open the coconut milk can and scoop out the thick cream on top. Add coconut water to reach a total volume of 1 ¼ cups (300 ml). Heat the coconut milk in the microwave in 30-second bursts until it is hot and simmering, approximately 1 ½ minutes in total.
  6. Make the Vegan Chocolate Ganache: Place dark chocolate in a heatproof bowl. Pour the hot coconut milk over the chocolate and let sit for 5 minutes to melt completely. Gently whisk the mixture in small circles from the center outward until the ganache is glossy and smooth. Do not whisk too vigorously to avoid improper tempering.
  7. Assemble the Cake: Pour the prepared ganache over the pistachio layer in the cake pan, spreading it evenly to cover the surface.
  8. Add the Topping: Sprinkle the chopped pistachios generously on top of the ganache layer for added texture and visual appeal.
  9. Final Chill: Place the assembled cake in the fridge and chill for at least 4 hours to allow all layers to set completely before serving.

Notes

  • To make this recipe fully vegan, substitute the pistachio cream with 1 cup of store-bought vegan pistachio butter.
  • For a homemade pistachio butter alternative, soak and grind 1 cup of shelled pistachios with 2 tablespoons maple syrup in a food processor for 5–10 minutes until smooth.
  • To enhance the green color of the pistachio layer, add 1 teaspoon of matcha powder to the pistachio butter mixture.

Find it online: https://bitezly.com/no-bake-chocolate-pistachio-cake-recipe-2/