Raw Pistachio Slice

Raw Pistachio Slice (Free From: Gluten & Grains, Dairy, and Refined Sugar)

Another week, another cashew-free raw cake option… 😄… Ok, maybe that sounds kind of weird, but hey some weeks that’s my life — trying to solve the world’s cashew allergies, one cake at a time 😉

Even though I get a lot of questions about cashew-free dessert alternatives, I normally love my cashews and work with them plenty. This pistachio cake didn’t happen because I was trying to avoid cashews, but precisely because pistachios are one of the most satisfying (and prettiest) little nuts, and I wanted to highlight them in this dessert.

Which means, hey — this cake is also cashew-free! Win-win :)

Raw Pistachio Slice (Free From: Gluten & Grains, Dairy, and Refined Sugar)

On the subject of pistachios, a few weeks ago a lovely lady I know from Instagram, Christine, shared that “The Chinese (Cantonese) name for pistachios “Hoi Sum Guo” translates as “Happy Nut” because they’re all smiling!”

Wouldn’t you say that that’s true? :) Pistachios are so vibrant and beautifully adorned, and in turn beautifully adorn many-a-treat. That, and they’re delicious, which helps a great deal. 💚💜 Yep, if you ever handed me a bag of pistachios, I’d definitely do a good happy dance.

Raw Pistachio Slice (Free From: Gluten & Grains, Dairy, and Refined Sugar)

This cake is really lovely — very simple, but the flavor of the pistachios comes through nicely. And the color they lend to the filling is also very gentle and pretty in real life.

If you want this to look more cake-like, make it in a 5″ springform pan. I made it in a little tupperware container instead because my cake pans were all already occupied by other desserts #bakingproblems 🙈.

But I sort of enjoyed it as a slice. I don’t know if it’s psychological, but cake feels a little more like a special occasion thing. A slice feels a lot more up to snuff when it comes to a mid-week treat, wouldn’t you say?

Raw Pistachio Slice (Free From: Gluten & Grains, Dairy, and Refined Sugar)

Quick note: this recipe is for a smaller cake. See downloadable size guide below to help you size the recipe up if needed.

5.0 from 3 reviews
Raw Pistachio Slice
Author: 
Prep time: 
Cook/Chill Time: 
Ready In: 
Makes: 4 servings
 
Ingredients
crust:
  • ½ cup raw pistachios
  • 1 soft medjool date, pitted
  • ½ tbsp maple syrup
  • ½ tbsp coconut oil
Filling:
  • ½ cup raw pistachios (pre-soak and strain only if not using a power blender*)
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil
  • 2 tbsp almond milk
  • 1 tsp pure vanilla extract
  • ⅛ tsp salt
  • ¼ cup more chopped raw pistachios
Optional toppings:
Instructions
  1. Process all crust ingredients in a food processor into a sticky crumbly mixture. Transfer into a small parchment-lined tupperware container (I used one that's 3" x 5.5") or a 5" springform pan and press down into a flat even crust. Freeze while working on the next layer.
  2. Make sure all filling ingredients are at room temp. Blend everything, except the additional ¼ cup pistachios, in a high power blender into a smooth uniform consistency. Fold in the extra pistachios with a spoon. Transfer the mixture into the prepared crust.
  3. Sprinkle with desired toppings. Freeze for 5-6 hours or overnight to set. Slice and enjoy! Keep leftovers frozen.
Notes
Unlike many of my raw cake recipes, in this recipe I did not pre-soak the nuts as pistachios are quite soft naturally so they blend well if you have a powerful blender. But if you suspect your blender might struggle, follow the below soaking procedure. I recommend tasting the batter as well in that case before pouring into the mold and adjusting sweetness, as nuts tend to become less sweet when soaked.

To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.

For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn't preserve the nutrition of the recipe as well as the traditional soaking technique above).

Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you're interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.

Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you're interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
Enjoy!

x Audrey

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Note: this post contains affiliate links to the blender, cake pan, and petals I used to make this cake.

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