pistachio dark cacao cake – raw vegan recipe

raw vegan pistachio cacao cake

Raw cheesecakes are fun to make and we all love them!

But I sometimes crave drier cakes that are still decadent and full of whole food goodness.

Recently I was interviewed by The Beauty Arcana and shared a recipe for this pistachio dark cacao cake.  Raw and gluten free, using enough cacao butter and powder to create dark and rich intense cacao magic!

If you are interested in seeing what I eat in a day and what I do avoid, as well as finding out what my favourite superfoods are, go check the interview out. here 

If you are a visual person who like to see the recipe in action here is a video for you.

I usually make my own chocolate but I was lucky enough to have a stash of raw chocolate by Made With Raw Love to decorate. I adore them and their philosophy. If you haunt checked them out they have stockist all over Australia now.
RAW VEGAN FLOURLESS DECADENT PISTACHIO CACAO CAKE
1 cup fresh strawberries
1/2 – 1tsp preferred sugar (I used lakanto)

Dehydrate strawberry mixture for a few hours. Ensure to not dehydrate completely. You want the strawberries to have some moisture.

1/3 cup coconut oil, melted

1/4 cup cacao butter, melted
1/2 cup pistachios, soaked, drained and rinsed
1 cup cacao powder
Enough liquid sweetener of your choice (adjust according to your own taste. I used about 3 1/2 Tbsps Sunroot sweetener)
A
 pinch of salt

Blend all the ingredients in a blender, leaving some texture of pistachio intact. Assemble and 
press the mixture in a ring mold, inserting a few strawberries alternately in between. 
Let it firm up in the fridge for a hour before taking it out of the ring. Enjoy!!!

About Yoko Inoue

Yoko is the founder of organic raw food and living food cafe, Shoku Iku. The desire to feed her new born daughter and herself healing natural food lead Yoko to discover the importance of the relationship between good health, diet, mind and lifestyle choices. Yoko studied the Macrobiotic lifestyle at the Kushi Institute in Japan, this inspired her to train as a holistic nutritionist which then opened up the world of raw and living foods.

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