Cook Mode
Vegan Dubai-ish Chocolate Cake
CourseDessertCuisineMiddle EasternDifficultyEasy
Prep time
20
minutesResting Time
6
hoursMakes
One
7-inch (18-cm) cakeIngredients
- For the pistachio crust
1 cup (140 g) raw pistachios, shelled
¾ cup (90 g) raw almonds or walnuts
¾ cup (120 g) soft Medjool dates, pitted
2 tbsp unsweetened shredded coconut
1 tbsp raw cacao powder
Pinch of sea salt
1 –2 tsp water, only if needed
- For the chocolate filling
2 cups (280 g) raw cashews, soaked 4–6 hours and drained
¾ cup (180 ml) full-fat coconut milk
½ cup (120 ml) melted coconut oil
½ cup (120 ml) maple syrup or raw agave nectar
¾ cup (65–75 g) raw cacao powder
¼ cup (60 g) pistachio butter*
1 tsp vanilla extract
½ tsp sea salt
1 –2 tbsp lemon juice
- Pistachio topping
½–¾ cup pistachios, roughly chopped
Optional: cacao nibs and a tiny pinch of flaky sea salt
Directions
- Make the crust
- Line the bottom of a 7-inch springform pan with parchment.
- Pulse the pistachios and almonds in a food processor until they resemble coarse crumbs. Don’t take them all the way to nut butter.
- Add the dates, coconut, cacao and salt. Process until the mixture becomes sticky and holds together when squeezed between your fingers. Add a teaspoon or two of water if it’s too crumbly.
- Press very firmly into the bottom of the pan, aim for roughly ½–¾ inch (1.5–2 cm) thick.
- Freeze while you make the filling.
- Make the chocolate layer
- Put the drained cashews, coconut milk, maple syrup, pistachio butter, cacao, vanilla, salt and lemon juice into a high-speed blender.
- Blend until completely silky, stopping to scrape down the sides as necessary.
- With the blender running on low, gradually add the melted coconut oil. Continue blending until glossy and smooth.
- Taste it. For a darker, more intense chocolate cake, add another tablespoon or two of cacao. For a sweeter dessert, add another tablespoon of maple syrup.
- Assemble
- Pour the chocolate mixture over the chilled pistachio crust. Tap the pan several times against the counter to remove air pockets and smooth the top.
- Cover the entire surface generously with chopped pistachios, pressing them very lightly into the chocolate.
- Freeze for 4–6 hours, preferably overnight.
- Serve
- Remove the cake from the freezer about 20–30 minutes before serving. Release it from the springform pan and cut it with a sharp knife warmed under hot water and wiped dry.
Notes
- *No pistachio butter? Blend about ½ cup pistachios in a food processor until they become a thick butter. A little coconut oil can help it along.
- For a firm, dense and almost like chocolate truffle cheesecake—serve it quite cold rather than letting it fully thaw. Keep leftovers refrigerated for about 4–5 days or frozen for up to a month.
