Raw vegan pistachio-chocolate cake
The big advantage of this raw vegan pistachio-chocolate cake is that you can make it (long) in advance. You can keep this cake in the freezer for at least 6 months.
If you want to achieve a perfectly smooth texture, you need a powerful food processor. This raw vegan pistachio-chocolate cake recipe will also work with a less powerful processor, but the filling may not be completely smooth and soft. But it will taste just as good!
This recipe is for a springform 16 cm in diameter.
- 100 g raisins
- 50 g walnuts or hazelnuts
- 125 g unsalted raw pistachios soaked in cold water for at least 4 hours, better overnight + a small handful of pistachios for decoration
- 125 g unsalted raw cashew nuts, soaked in cold water for at least 4 hours or overnight
- 1 tablespoon lemon juice
- 2+2 tablespoons melted coconut oil
- 2 tablespoons agave or maple syrup or another liquid sweetener
- (Optional for the green layer) 1/2 teaspoon of matcha powder
- 1+2 tablespoons of raw cocoa powder + a little more for decoration
First, we make the base. Chop the walnuts and raisins together with 1 tablespoon of cocoa powder in the blender until they become a sticky mass. Place it in the bottom of the cake springform and spread evenly. Press gently with your fingers or the back of a tablespoon. Place in the refrigerator.
Drain the soaked pistachios and wash them under running cold water. Do the same with the cashew nuts.
Now we create the green layer. Blend the pistachios, 2 tablespoons of coconut oil, 2 tablespoons of agave syrup, lemon juice and (optional) matcha powder until smooth. We want a homogeneous filling without lumps. So, it will take a few minutes until you have the perfect soft filling. Taste and add more sweetener if necessary.
Pour the filling on top of the base. Gently tap the springform on the table so that the filling is evenly distributed. Place in the freezer while you make the chocolate filling.
Blend the cashew nuts, 2 tablespoons of melted coconut oil, 2 tablespoons of the syrupr and 2 tablespoons of cocoa powder into a smooth, homogeneous mass. Taste and add more sweetener if necessary.
Pour the cocoa filling on top of the green filling. Gently tap the springform on the table so that the filling is evenly distributed.
Place the cake in the freezer for at least 4 hours. Only when the cake is completely set, slide a knife between the side of the springform and the cake, and carefully remove the springform.
Place the cake in the refrigerator 2 hours before serving.
Sprinkle the top of the cake with cocoa powder (I use a tea strainer for this operation). Decorate with chopped pistachios and serve.