Pistachio Dark Cacao Cake – Raw Vegan Recipe

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 out the interview. here

If you are a visual person who likes 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 haven’t checked them out they have stockists 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 mould, inserting a few strawberries alternately in between. 
Let it firm up in the fridge for an hour before taking it out of the ring. Enjoy!!!