Chocolate Pistachio No-Bake (Print Version)

# Ingredients:

→ Crust

01 - 70g (⅘ cup) unsweetened cocoa powder, cacao powder, or raw cacao
02 - 200g (2 cups) pecans, hazelnuts, cashews, or walnuts
03 - 50ml (⅕ cups) agave syrup or maple syrup, and a little extra (1-2 tbsp) if necessary
04 - ½ teaspoon of fine sea salt

→ Pistachio paste

05 - 50ml (⅕ cup) maple or agave syrup
06 - 1 teaspoon of matcha powder (this is optional and adds color)
07 - 150g (1¼ cups) raw or roasted unsalted shelled pistachios
08 - 2 teaspoons of vanilla extract or vanilla bean paste

→ Chocolate ganache

09 - 170g (6 oz) finely chopped vegan dark chocolate
10 - 350g (1½ cups) of thick coconut cream from refrigerated cans of full-fat coconut milk (around two 400ml cans)
11 - ¼ teaspoon (1g) sea salt
12 - 50g (⅓ cup) crushed pistachios for decoration
13 - 60g (⅕ cup) maple syrup or agave syrup

# Instructions:

01 - Submerge the pistachios in water for 4 hours, or speed things up with boiled water for 30 minutes to an hour. Drain, rinse well, and rub off the skins with your hands. The skins should easily slip off if thoroughly soaked.
02 - Cover the base of a 9-inch tart tin with a sheet of parchment and set it aside for now.
03 - Put the nuts, sea salt, and cocoa powder in a food processor. Blitz until fine crumbs form. Add the syrup and keep blending until the mixture clumps together. If it doesn’t stick together when pinched, add a small splash of syrup or water and blend more.
04 - Press the prepared crust mixture evenly over the bottom and sides of the tart tin. Use your hands first, then press firmly with a spoon or spatula. Let it chill in the freezer for half an hour to set completely.
05 - Add soaked pistachios, sweetener, vanilla, and matcha powder (if using) to a food processor or high-speed blender. Blend really well, scraping the sides every so often, until it becomes super smooth. This may take 5 to 10 minutes.
06 - When the base is firm, grab the pistachio paste and evenly spread it across the crust with an offset spatula. Put the tin in the fridge while you move on to making the chocolate layer.
07 - Bring coconut cream just to a simmer in a small pan, but don’t boil it. Pour it over the chopped chocolate in a heat-safe bowl. After 5 minutes of sitting untouched, stir until completely smooth. If chunks remain, place the bowl gently over a double boiler and heat slowly.
08 - Stir the sweetener and sea salt into the ganache. Pour the ganache over the pistachio layer in the tart shell. Smooth the top with a spatula if needed, and gently tap the tin on the counter to remove any bubbles. Let it set in the fridge for at least 4 hours or overnight.
09 - Carefully pop the tart out of the tin and place it onto a serving plate. Sprinkle the crushed pistachios around the edge.

# Notes:

01 - This plant-based tart has less than ten main components and is great to prep ahead for parties or gatherings.
02 - Wrap it well or store in a sealed container in the fridge for up to 5 days.
03 - Freeze for 3 months max. When ready to serve, defrost it in the fridge overnight.
04 - Feeling lazy? Use pre-made pistachio cream instead of making your own, but check it’s dairy-free and free of honey.

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