Raw Cacao Pistachio Cake



What I really like about raw cakes is how incredibly versatile and forgiving most recipes are. You can pretty much add or subtract what you choose. I garnished this cake with chopped pistachios, edible flower petals, and cacao nibs.


Crust Ingredients:

50 grams hazelnuts (50g = half a cup)

50 grams pecan nuts

50 grams almonds

6 (plus) medjool dates (can be substituted with maple syrup - a about 3 T)

1 tbsp coconut flakes

Crust Preparation:

Process crusts ingredients until it forms a light crumb consistency. Press firmly into the base and sides of a 9 inch removable bottom tin. Place in freezer to firm.

Filling Ingredients:

2 cups of cashew nuts soaked in boiling water for about thirty minutes or soak overnight in water. Then, drain.

6 Tbs cacao powder

1 can of coconut milk chilled in the fridge to separate the cream and water (use only the solid cream).

3 Tbs maple syrup

2 Tbs coconut oil (solid)

1 tsp vanilla extract

1 Tbs ground espresso beans


Filling Preparation:

Add all ingredients, minus the coconut cream, to a food processor or blended, and blend until smooth and creamy.

Add the chilled coconut cream (not the water) and blend.

Pour filling into shell and place in freezer/fridge to set.

Garnish with your favorite toppings.

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