Raw Pistachio Cake

Raw pistachio cake with cacao and coconut butter

For the crust:
1 cup raw almonds
3 tbsp coconut butter
a pinch of sea salt
8 medjool dates (pitted) (or around 15 normal dates)
3 tbsp pure cacao powder
1 tbsp almond butter
2 tbsp cacao nibs (optional)

For the filling:
1 cup raw pistachios soaked overnight
1/3 cup coconut butter
1/2 cacao butter, melted
1/2 cup plant-based milk
1/3 cup agave syrup
a pinch of sea salt

For the ganache:
1/2 cup cacao
1/4 cup agave syrup
1/4 cup coconut oil, melted

For the topping (optional):
1/4 cup pistachios, coarsely chopped
1 tbsp cacao nibs
1 tbsp maple syrup (or honey, or agave)
1 tsp rosehip powder (optional)

View the full recipe at Can Caramelo →