4.9 from 105 votes
No-bake chocolate pistachio cake {gluten free chocolate pistachio tart, vegan option!}
This no-bake chocolate pistachio cake features a gluten-free crust made from almond flour, ground pistachios, and cacao powder, providing a nutty base with cocoa notes. The pistachio layer adds creamy richness using pistachio spread or butter, while the vegan chocolate ganache topping brings deep chocolate flavor with coconut milk. Chopped pistachios on top add a contrasting crunch. The layered tart is chilled to set, creating a firm yet smooth dessert combining nutty, chocolate, and creamy textures without any baking.
Prep Time
20 mins
Additional Time
4 hrs
Servings:
8
slices
Calories:
403 kcal
Course:
Dessert
Cuisine:
Mediterranean, Italian
Ingredients
Low carb chocolate tart crust {gluten-free}
- 1 cups almond flour 120 g
- 1 cups pistachio 120 g, finely ground
- 4 tablespoons cacao powder 60g
- pinch 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 coconut milk 300 ml, full-fat, chilled if possible
- 10 oz dark chocolate 285 g
- sea salt a pinch
For topping:
- ¼ cup pistachio 30g, chopped
Instructions
- Line the base of cake or tart pan with a removable bottom with parchment paper.
- In a large bowl, mix together almond flour, ground pistachios, cocoa powder, sweetener, and salt, until you get a soft dough.
- Press the dough into the bottom of a cake tin covered with parchment paper, using a measuring cup to flatten it.
Cup of Yum
Pistachio ganache layer:
- Pour pistachio cream into the bottom of the chocolate tart crust. Transfer to fridge to cool for at least 2 hours.
To make vegan chocolate ganache:
- Open coconut milk without shaking. Remove the coconut creamy part up top, then top with enough of the coconut water to get to 1 ¼ cups (300 ml) in total volume. Microwave the coconut milk in 30 second batches until it is hot and simmering, about 1 ½ minutes in total.
- Transfer chocolate to heatproof bowl. Top with heated coconut milk and set aside for 5 minutes until chocolate has fully melted.
- Gently whisk the vegan ganache, working in small circles from the center and spreading outwards, until the whole ganache is glossy and dark. Do not rush or whisk overly vigorously, or your ganache will not be be evenly tempered.
Assemble chocolate pistachio cake:
- Pour ganache into chocolate tart crust, right above the pistachio cream layer. Top with crushed and ground pistachios.Transfer to fridge to cool completely, at least 4 hours.
Notes
- To create a vegan pistachio filling, substitute pistachio cream with store-bought vegan pistachio butter or a homemade pistachio spread made by soaking and grinding pistachios with maple syrup.
- Enhance the green color of the pistachio layer by adding a teaspoon of matcha powder while preparing the filling.
- This dessert requires chilling for at least 2 hours to properly set the crust and filling before adding the ganache layer.
Nutrition Information
Calories
403kcal
(20%)
Carbohydrates
30g
(10%)
Protein
9g
(18%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.01g
(1%)
Cholesterol
1mg
(0%)
Sodium
8mg
(0%)
Potassium
466mg
(10%)
Fiber
8g
(32%)
Sugar
15g
(30%)
Vitamin A
78IU
(2%)
Vitamin C
1mg
(1%)
Calcium
83mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8 slices
Amount Per Serving
Calories 403
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 8mg | 0% |
| Potassium | 466mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.