Raw Pistachio Cake

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You aren’t making the most of your cleansing experience if you aren’t trying all the different raw food creations, including desserts. This pistachio cake is one of the ultimate raw food desserts that you can have in your recipe arsenal. In order to yield the beautiful slices that you see in the picture, the cake needs a lot of time to set in the fridge or freezer. The freezer will speed up the process. When it is firm and slices like fudge, it’s ready to eat. We hope you love it!

Raw Pistachio Cake
  • Prep Time:15m
  • Total Time:15m


For the Crust

  • 2 c raw pistachios
  • 5 Medjool dates, pitted
  • 1 1/2 tbsp. grade A maple syrup
  • 1 1/2 tbsp. coconut oil

For the Filling

  • 1 c raw pistachios (soaked in water for 2 hours then drained)
  • 6 tbsp. grade A maple syrup
  • 4 tbsp. coconut oil
  • 4 tbsp. homemade almond milk
  • 2 tsp. alcohol-free vanilla extract
  • 1/4 tsp. sea salt
  • 1/4 c chopped raw pistachios (reserved)


For the Crust

  1. Add all of the ingredients to a food processor and blend until you see that the mixture is crumbly and almost sticking together.
  2. Line a 10-inch springform pan with parchment paper. Press the crust onto the bottom of the pan to create an even flat layer.
  3. Place the crust in the freezer while you work on the filling.

For the Filling

  1. Add all of the ingredients, except that 1/4 cup of pistachios, to a food processor or high-speed blender and blend until smooth.
  2. Remove the crust from the freezer and pour the filling onto the prepared crust. Gently mix in that 1/4 cup of pistachios, leaving several on the top to make it pretty.
  3. Place this back in the freezer for about 5-6 hours to properly harden.
  4. Slice the cake and enjoy. Keep leftovers in the freezer.


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