This recipe is raw (unbaked), vegan, and free of gluten, grains, soy and corn. And sweetened with coconut nectar, but you could also use maple syrup or agave. We just love our coconut nectar.
Yield:one 6inch cake 1x
bottom – cake layer
1 cup pistachios, whole
3 tablespoons coconut nectar (or honey, agave, or maple syrup)
1 tablespoon coconut oil, liquid
1/2 cup cocoa powder
pinch sea salt
1 teaspoon vanilla extract
cream filing – second layer
1 cup irish moss (or cashews, mac nuts or almonds, must be soaked and rinsed)
1/3 cup coconut butter
1/4 cup coconut nectar (or any liquid sweetener of choice)
1 teaspoon vanilla
quick Chocolate Sauce:
2 spoonfuls of cocoa
1 tbsp coconut oil
stevia to taste
**add in almond or coconut milk if want more creamy and runny
Place pistachios in food processor and grind into flour. Then add in cocoa powder, sea salt, and vanilla. Pulse together. Then dump ingredients into bowl and stir in coconut nectar and and coconut oil till batter comes together.
Press into the bottom of a 6 in springform pan lined with parchment paper.
To make cream filling:
place all ingredients into vitamix blender and blend till creamy.
Pour over chocolate cake layer. Set cake in freezer for about 1-2 hours till firm to the touch.
May store in refrigerator for 3-4 days. Or freezer for longer shelf life but promise it won’t last that long!