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chocolate pistachio layered cake (raw, vegan)

irish moss cake

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.

Scale

Ingredients

bottom – cake layer

cream filing – second layer

quick Chocolate Sauce:

Instructions

  1. 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.
  2. Press into the bottom of a 6 in springform pan lined with parchment paper.

To make cream filling:

  1. place all ingredients into vitamix blender and blend till creamy.
  2. Pour over chocolate cake layer. Set cake in freezer for about 1-2 hours till firm to the touch.
  3. May store in refrigerator for 3-4 days. Or freezer for longer shelf life but promise it won’t last that long!