Ultra Creamy Pistachio & Cacao Tart

Pistachio Cacao Tart

This has got to be my favourite tart so far. In fact, if you want to make just one recipe, I would recommend this one as it's sure to satisfy the sweet tooth of everyone, vegan and non-vegan! It's light, creamy, aromatic and indulgent, all at the same time.

Pistachios do take a little bit of time and effort to prepare, as they must first be shelled, soaked and peeled for the best results. If you are able to find them skinless then you'll be able to save on time there but i definitely wouldn't recommend skipping the soaked step as this makes them softer and easier for your blender to handle.

This recipe is great for anyone who'd like a creamy consistency of a vegan cheesecake but is allergic to cashews, as they are the main ingredient in a lot of no-bake recipes.

WHY MAKE THIS RECIPE?

• Plant-based and Vegan-friendly

• Light and Creamy

• Great for special occasions

• Great for pistachio lovers

• Easy to make

• Egg-free

• Dairy-free

• Cashew-free

• Free from animal derived products

• Gluten free (check labels of ingredients if you have a severe allergy/intolerance)

THINKING OF TRYING THIS RECIPE?

As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates so that I can share your pictures in my stories!

I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x

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Pistachio & Cacao Tart

Serves: 8-10

Preparation time: 20 minutes PLUS Pistachios need to soak overnight (6 hours minimum)

Set time: 2 hours

Total time: 8 hours 20 minutes

Equipment:

Food processor

High speed blender

Springform tin lined with parchment paper (9” or similar)

INGREDIENTS

BASE

1 cup buckwheat groats

1 cup oat flakes (use GF if required)

3 tbsp coconut oil (solid)

6 medjool dates (pitted)

3 tbsp maple syrup

¼ cup cacao powder

¼ tsp Himalayan pink salt

FILLING

1 ½ cups pistachios (shelled)

1 can chilled coconut milk (use only the thick part form the top of the can)

½ cup vanilla flavoured soya yoghurt (or coconut yoghurt)

½ cup maple syrup

4 tbsp coconut oil (solid)

1 tsp almond extract

TOPPINGS

¼ cup chopped pistachios

¼ cup chopped dark chocolate

¼ cup dried roast petals

INSTRUCTIONS

PREPARING THE PISTACHIOS

1. To begin you will need to prepare the pistachios by soaking them. Add them to a large bowl, cover with water and refrigerate overnight (or a minimum of 6 hours).

2. Rinse the pistachios with clean water and remove as much of the skins as possible. They should coming off easily using your fingers as the water will have loosened them

BASE

1. Add the buckwheat, oat flakes, salt and cacao powder to your food processor and process to a light crumb consistency.

2. Add the dates, coconut oil and maple syrup and continue to process until the ingredients begin to stick together and form a dough like consistency.

3. Press the dough into the base of cake tin and push it up the sides of the tin to form a crust. You can use a spatula or the bottom of a flat glass to smooth is out.

4. Trim around the rim of the crust to make it as even as possible.

5. Set the base aside in the freezer.

FILLING

1. Add all the ingredients to your high speed blender and blitz until completely smooth and creamy without any lumps.

2. Pour the mixture onto the crust and tap the cake tin off of your work surface to knock out any air bubbles.

3. Place the tart into the freezer to set for about 2-3 hours.

4. Once set, carefully remove the tart from the springform tin whilst still frozen.

GARNISH

1. Decorate the tart by adding chopped pistachios, chopped dark chocolate and rose petals around the outer surface of the cake. Allow to defrost for 30-40 minutes before serving.

This tart can be stored in the fridge in an airtight container for up to 5 days. Alternatively, freeze in sections and defrost as needed.

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