Raw Pistachio Rose Cake

A Raw Pistachio Rose Cake, with a nutty base, raspberry chia jam, and a creamy coconut butter rose layer on top. Vegan, raw, gluten-free, and cashew-free.

For the base:
3/4 cup raw unsalted pistachios
1/3 cup almonds
1/2 tsp salt
4 tbsp coconut oil, melted (+ extra for pan)
3 tbsp maple syrup

For the raspberry chia jam:
1 1/2 cups raspberries (fresh or frozen)
1 tbsp lemon juice
1 tbsp chia seeds

For the white chocolate rose layer:
3/4 cup coconut butter
1/4 cup cocoa butter
3/4 cup coconut milk, full fat
1 tsp vanilla
1 tbsp rose water
4 tbsp maple syrup
1 tbsp lemon juice

View the full recipe at Emmylou’s Kitchen →