Pistachio & Cacao Tart

Oct 8, 2019 | Food, Recipes

This recipe comes from one of my favourite vegan and raw dessert foodies @addictedtodates. If you’re not familiar with her incredible, delicious nutritious recipes – go here https://www.addictedtodates.com NOW! (or after you’ve made this amazing vegan, gluten-free, refined sugar-free, fibre and good fat-rich dessert!

This recipe is great for anyone who likes a creamy consistency of a vegan cheesecake but is allergic to cashews, as they are the main ingredient in a lot of no-bake recipes. Words can’t describe – just make it. Eat it. You’ll get it!

Serves: 8-10

Preparation time: 20 minutes PLUS Pistachios need to soak overnight (6 hours minimum)

Set time: 2 hours



1 cup buckwheat groats

1 cup oat flakes (use GF if required)

3 tbsp coconut oil (solid)

6 medjool dates (pitted)

3 tbsp maple syrup

¼ cup cacao powder

¼ Himalayan pink salt


1 ½ cups pistachios (shelled)

1 can chilled coconut milk (use only the thick part from the top of the can)

½ cup vanilla flavoured soy yoghurt (or coconut yoghurt)

½ cup maple syrup

4 tbsp coconut oil (solid)

1 tsp almond extract


¼ cup chopped pistachios

¼ cup chopped dark chocolate

¼ cup dried roast petals



  1. To begin you will need to prepare the pistachios by soaking them. Add them to a large bowl, cover with water and refrigerate overnight (or a minimum of 6 hours).
  2. Rinse the pistachios with clean water and remove as much of the skins as possible. They should come off easily using your fingers as the water will have loosened them


  1. Add the buckwheat, oat flakes, salt and cacao powder to your food processor and process to a light crumb consistency.
  2. Add the dates, coconut oil and maple syrup and continue to process until the ingredients begin to stick together and form a dough like consistency.
  3. Press the dough into the base of cake tin and push it up the sides of the tin to form a crust. You can use a spatula or the bottom of a flat glass to smooth is out.
  4. Trim around the rim of the crust to make it as even as possible.
  5. Set the base aside in the freezer.


  1. Add all the ingredients to your high speed blender and blitz until completely smooth and creamy without any lumps.
  2. Pour the mixture onto the crust and tap the cake tin off of your work surface to knock out any air bubbles.
  3. Place the tart into the freezer to set for about 2-3 hours.
  4. Once set, carefully remove the tart from the springform tin whilst still frozen.


  1. Decorate the tart by adding chopped pistachios, chopped dark chocolate and rose petals around the outer surface of the cake. Allow to defrost for 30-40 minutes before serving.

This tart can be stored in the fridge in an airtight container for up to 5 days. Alternatively, freeze in sections and defrost as needed.

The recipe is created by Christine at Addicted toDates. Follow her work! She is amazing and a good food genius.

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