Pistachio cake

Takes 60 minutes | Serves 8 |

Ingredients

500 g cashew nuts
23 pcs dates
3 tbsp coconut blossom sugar
11 tbsp coconut oil
2 tbsp cocoa nibs
300 g pistachio nuts
2 tbsp Artisana coconut butter
5 tbsp agave syrup
150 ml water
1.5 tsp salt
3 tbsp cocoa powder
1 tsp vanilla powder

Steps

Base

• Finely grind 200g cashew nuts, then add 15 dates and process until well ground. Incorporate 2 tbsp coconut blossom sugar, 1 tbsp coconut oil, and 2 tbsp cocoa nibs to form a smooth dough. Press into a 20 cm springform pan lined with baking paper and freeze.

Pistachio Filling

• Grind 300g pistachio nuts and 200g cashew nuts finely. Add 2 tbsp Artisana coconut butter, 5 tbsp coconut oil, 2 tbsp agave syrup, 100ml water, and 1/2 tsp salt. Spread over the base and freeze.

Chocolate Topping

• Finely grind 100g cashew nuts, add 8 dates and process. Mix in 3 tbsp cocoa powder, 1 tbsp coconut blossom sugar, 5 tbsp coconut oil, 3 tbsp agave syrup, 50ml water, 1 tsp vanilla powder, and 1 tsp salt to form a smooth chocolate cream. Spread over the filling, sprinkle with chopped pistachios, and freeze until set.