No One Believes This Layered Pistachio Chocolate Cake Takes 30 Minutes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: semi-sweet chocolate

Cocoa powder lowers calories, while semi-sweet chocolate is more affordable.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: sweetened cocoa powder

Carob powder is lower in fat, while sweetened cocoa powder is less expensive.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are a budget-friendly alternative.

Line the base of a cake or tart pan with parchment paper.

In a large bowl, mix together almond flour, ground pistachios, cacao powder, maple syrup, and salt until you get a soft dough.

Press the dough into the bottom of the cake tin covered with parchment paper, using a measuring cup to flatten it.

Pour pistachio cream into the bottom of the chocolate tart crust. Transfer to fridge to cool for at least 2 hours.

Open coconut milk without shaking. Remove the coconut creamy part up top, then top with enough of the coconut water to get to 1 1/4 cups (300 ml) in total volume. Microwave the coconut milk in 30 second batches until it is hot and simmering, about 1 1/2 minutes in total.

Transfer chocolate to a heatproof bowl. Top with heated coconut milk and set aside for 5 minutes until chocolate has fully melted.

Gently whisk the vegan ganache until glossy and dark.

Pour ganache into chocolate tart crust, right above the pistachio cream layer. Top with crushed and ground pistachios. Transfer to fridge to cool completely, at least 4 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens