Chocolate Pistachio Cake with Date Apricot Crust




For the past month I had it in my head to make a pistachio cake. I was never really a fan of pistachios until very recently and decided to celebrate this newfound love with cake. Pistachio cake, to be exact. As I was making it I realized I had some dried apricots on the shelf, so I decided to jazz up the normal raw date-nut crust with these golden gems of dried fruit. It was a good move. The pistachio flavor isn't extremely strong once the pistachios have been soaked, so if you are nervous about using these little nuts, don't be! The end result is nothing short of fantastic.

This one goes out to my papa, who has a fondness for pistachios. Happy Father's Day Papa J, with love.

Chocolate Pistachio Cake with Date Apricot Crust


1 cup walnuts

1/2 cup dried apricots

1/4 cup flax

1/4 cup dates

pinch of salt

Pistachio filling:

1 1/2 cups pistachios (soaked overnight)

1/4 cup maple syrup or sweetener of your choice

1/3 cup coconut oil

1/3 cup non-dairy milk (I used almond)

1/4 tsp vanilla

Chocolate Layer:

1/4 cup cacao or cacao powder

1 Tbsp coconut oil

2 Tbsp maple syrup

pinch of salt and nutmeg

To make the crust: blend walnuts, flaxseeds, dates, apricots and salt together until well combined. Press into a tart or pie pan and set aside.

To make the pistachio filling: drain and rinse your soaked pistachios. Blend all the filling ingredients together until creamy. If it's too thick for your blender add a bit more non-dairy milk until it's smooth but not runny. Pour the pistachio filling over the pie crust and put it in the freezer for 20 minutes.

To make the chocolate layer: while the cake is in the freezer, melt your coconut oil and cacao or cacao powder in a saucepan over low-heat. For best results heat in a double boiler so as not to cook out all the beneficial properties of the cacao. Once melted, add maple syrup, nutmeg and salt, and remove from heat. Let cool 5-10 minutes.

Remove the pistachio cake from the freezer and pour your chocolate sauce on top. Put the entire cake back in the freezer for at least two hours. Before serving, lightly sift cacao powder over your cake and sprinkle on a bit of orange zest. Or add whatever will bring you joy!