Chocolate Pistachio Tart
Rich and decadent‚ this is a great dessert to make when you are using the oven for other treats or forgot to whip up a dessert and have dinner baking in the oven.
1/2 Cup raw Almonds
Start by soaking your cashews 4 hours or overnight.
Pulse the nuts for the crust in a food processor until a course crumble texture. Add dates, cacao powder, salt, and vanilla into and pulse till combined. The mixture should stick together when you pinch it. Press mixture into the bottom of a cheesecake pan. Place the pan in the freezer while you make the filling. Rinse the soaked cashews and place with pistachios, maple syrup, coconut oil, and vanilla into your food processor, or Vitamix, and blend until smooth scraping the sides as needed. Remove pan from the freezer and pour/spread your filling into the pan on top of the crust. Gently tap the bottom of the pan to get out any bubbles. Place in the freezer for 1-2 hours, or until set. For the chocolate topping mix together maple syrup, coconut oil, coconut milk, cacao, vanilla, and sea salt until smooth. Let sit for a minute or two if there are air bubbles so you get a smooth top. Remove cake from the freezer and spread chocolate over the top. Sprinkle with chopped pistachios, and or cacao sweet nibs if desired. Place in the freezer for at least 15-20 minutes for the top to set, this can also be done ahead of time which is what I do. When ready to serve remove from the freezer and slice but let sit for about 15-20 minutes to thaw out (so it is nice and creamy!) before serving. Enjoy!
Makes: 12-16 servings
Submitted by: Miss Whisk