Print

Chocolate Pistachio Desserts Recipe

Chocolate Pistachio Desserts Recipe
Print Recipe

★★★★★

5 from 7 reviews

This decadent Chocolate Pistachio Dessert features a rich almond and pistachio crust topped with a creamy pistachio layer and a smooth dark chocolate ganache. It’s a vegan-friendly, gluten-free treat perfect for chocolate lovers seeking a nutty twist and an indulgent yet wholesome dessert option.

Ingredients

Scale

Crust

  • 1 cup almond flour (120g)
  • 1 cup pistachios, finely ground (120g)
  • 4 tablespoons cacao powder (60g)
  • A pinch of salt
  • 3 tablespoons maple syrup

Pistachio Cream Layer

  • 1 cup pistachio spread OR store-bought vegan pistachio butter OR jello pistachio pudding
  • 1¼ cups full-fat coconut milk (300ml)

Chocolate Ganache

  • 10 oz dark chocolate (285g), chopped
  • 1¼ cups full-fat coconut milk (300ml) (part of above measurement)
  • A pinch of sea salt
  • ¼ cup chopped pistachios (30g) for garnish

Instructions

  1. Prepare the Pan: Line the base of a tart or cake pan with parchment paper to prevent sticking and ease removal.
  2. Make the Crust Dough: In a large bowl, combine almond flour, finely ground pistachios, cacao powder, salt, and maple syrup. Mix well until a soft dough forms that holds together when pressed.
  3. Form the Crust: Press the dough evenly into the lined tart pan using the back of a measuring cup to create a uniform crust layer. Set aside.
  4. Spread Pistachio Cream: Evenly spread the pistachio spread or chosen pistachio cream over the crust layer. Refrigerate for at least 2 hours to set.
  5. Prepare Coconut Milk: Open the can of full-fat coconut milk and scoop out the creamy solid part, adding just enough liquid to make 1¼ cups total volume.
  6. Heat Coconut Milk: Warm the coconut milk in the microwave until it is simmering hot but not boiling, about 1-2 minutes depending on microwave strength.
  7. Make the Ganache Base: Pour the hot coconut milk over the chopped dark chocolate, letting it sit undisturbed for 5 minutes to melt the chocolate completely.
  8. Whisk Ganache: Gently whisk the mixture from the center outwards until smooth, glossy, and fully combined into a luscious ganache.
  9. Assemble Ganache Layer: Pour the ganache over the chilled pistachio cream layer, smoothing the top with a spatula.
  10. Add Garnish: Sprinkle the chopped pistachios evenly on top of the ganache for added crunch and decoration.
  11. Chill Before Serving: Place the assembled dessert in the refrigerator and chill for at least 4 hours, or overnight, until firm and set. Serve chilled.

Notes

  • You can substitute the pistachio spread with vegan pistachio butter or jello pistachio pudding depending on availability and preference.
  • Ensure the coconut milk is well chilled before opening to easily separate the solid cream for a richer ganache.
  • For a sweeter crust, adjust the maple syrup quantity to taste.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • This dessert is naturally gluten-free and vegan when using the suggested ingredients.

Nutrition

Keywords: Chocolate pistachio dessert, vegan chocolate tart, pistachio ganache, gluten-free dessert, no-bake chocolate tart, vegan pistachio dessert

Find it online: https://platedbyemma.com/chocolate-pistachio-desserts-recipe/