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Chocolate Pistachio Tart Recipe
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!
INGREDIENTSChocolate Crust: 1/2 Cup raw Almonds |
DIRECTIONSStart 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 |
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!
Ingredients
½ cup raw almonds
½ cup raw shelled pistachios
- 5 Medjool Dates, pitted
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½ cup Navitas Organics Cacao Powder
Pinch of sea salt
1 tsp. vanilla
1¼ cups cashew nuts
1 cup shelled pistachios
½ cup pure maple syrup
2 tsp. vanilla
½ cup coconut oil, melted
½ cup maple syrup, honey or agave
½ cup coconut oil, liquid state
½ cup coconut milk
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1 cup Navitas Organics Cacao Powder
2 tsp. vanilla
Pinch of sea salt
¼-⅓ raw pistachios, chopped
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Navitas Organics Cacao Nibs, chopped or shaved chocolate
Chocolate Crust:
Pistachio Filling:
Chocolate Ganache Topping:
Toppings (optional):
Directions
- 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, and pulse until well combined.
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 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 remove 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 powder, vanilla, and sea salt until smooth.
Remove cake from freezer and spread chocolate over the top. Sprinkle with chopped pistachios, and/or cacao nibs, if desired. Place in the freezer for at least 15-20 minutes for the top to set.
When ready to serve, remove from freezer and slice, but let sit for 15-20 minutes to thaw before serving. Enjoy!