4.9 from 186 votes
No-bake chocolate pistachio cake {gluten free chocolate pistachio tart, vegan option!}
This layered gluten free chocolate pistachio cake is like a fancy dark chocolate pistachio tart that requires no baking! An almond and pistachio shell filled with a dreamy pistachio cream layer, topped with a thick vegan chocolate ganache and finished with a sprinkle of pistachio nuts.
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 pistachios 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
- A pinch of sea salt
For topping:
- ¼ cup chopped pistachios 30g
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 make this into a vegan chocolate pistachio cake, replace 1 cup of pistachio cream filling it with 1 cup of store-bought pistachio butter.If you prefer to go the DIY route, you just need to soak and then grind 1 cup of shelled pistachios with 2 tablespoons of maple syrup in the food processor for 5-10 minutes. If you want to amp up the green color, you can add a teaspoon of matcha powder.
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Nutrition Information
Calories
403kcal
(20%)
Carbohydrates
30g
(10%)
Protein
9g
(18%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
1mg
(0%)
Sodium
8mg
(0%)
Potassium
466mg
(13%)
Fiber
8g
(32%)
Sugar
15g
(30%)
Vitamin A
78IU
(2%)
Vitamin C
1mg
(1%)
Calcium
83mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8slices
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.