No-Bake Chocolate Pistachio Cake

  

Ingredients  Low carb chocolate tart crust {gluten-free}

• 1 cups almond flour 120 g
• 1 cups  pistachios 120 g, finely ground
• 4 tbsp cacao powder 60g
• pinch salt
• 3 tbsp maple syrup

Pistachio layer

• 1 cup Pistachio spread OR store-bought vegan pistachio butter OR jello pistachio pudding

Chocolate ganache

• 1 ¼  cup  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  

Preparations

• 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.

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.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs