Perfectly Perfect Pistachio Chocolate Tart (no bake, vegan, gluten free)

Update: Winner of Navitas Naturals Recipe Contest December 2015!

As I had previously posted I have declared pistachios as this holiday seasons hot food, unofficially of course. Since my cheesecakes, mouse cakes, tarts, whatever they are called are a hit, not only because they are no bake, vegan, gluten free, grain free, and delicious I had to whip up a pistachio chocolate one! The biggest issue I had with it was the name! Not really a vegan “cheesecake”, not a mousse cake, not a cake, maybe a pie or tart? Since the crust, which this recipe doesn’t have a traditional tart or pie crust but since a pie crust goes up the side and a tart is just the bottom crust we will go with tart. Not that a name really matters when it’s delicious but I need to name it and I try to get something close, and I’m pretty sure Darn Good (for lack of a better word and being internet and kid appropriate) Chocolate Pistachio Dessert probably isn’t a good one. A nutty chocolate crust, creamy pistachio nutty filling, topped with chocolate ganache what doesn’t sounds good about that?! As I said gluten free, vegan, grain free it is great for a holiday dessert, unless of course there is a nut allergy, that everyone will love! Pistachios although not bright green are green and I think they are perfectly perfect for the holiday season! Oh there would be a name Perfectly Perfect Pistachio Tart… hmm I like that! Ok update to that… good thing I’m typing and don’t have to go search for white out or start over, although white out might add a nice hint of white which is also great this time of year. Only a nice sparkling dusting of snow please unless I have no where to go then it can snow like crazy but I’m not a fan of driving in the snow. I am aware I grew up here and should be use to it but every year it still seems to come as a surprise that people can’t drive in the winter. Some winters are better than others, and some are down right brutal and make me wonder while I haven’t moved. No place to go then let it snow, let it snow, let it snow. I can stay snuggled up in my blanket and watch movies with the girls, bake cookies, watch it snow, and even go play in the snow (snow blowing the driveway is not playing!) and then come in for some hot cocoa to warm up!
Bake to this Perfectly Perfect Pistachio Chocolate Tart, no baking required so it won’t warm the house but great to make when you are using the oven for other holiday treats or forgot to whip up a dessert and have dinner baking in the oven! You do need to soak the cashews but I know there are short cuts where people boil them quick or put them in hot water for less than 4 hours but I haven’t tried it. While things are nuts this time of year go nutty in the kitchen and whip up this tart, you and your guests won’t regret it!

Chocolate Pistachio Tart
Makes a 9″ Springform Pan, 12- 16 servings

Chocolate Crust:
1/2 c raw almonds
1/2c raw shelled pistachios
5 Medjool medjool dates, pitted
1/2 c raw cacao powder (used Navitas Naturals Cacoa Powder)
pinch sea salt
1 tsp vanilla

Pistachio Filling:
1 1/4c raw cashews, cashew pieces (soaked 4 hours or overnight)
1c shelled pistachios
1/2c pure maple syrup
2 tsp vanilla
1/2 c coconut oil, melted

Chocolate Ganache Topping:
1/2 c maple syrup, honey, or agave
1/2 c coconut oil, liquid state
1/2c canned coconut milk (So Delicious Culinary Coconut Milk, Original)
1 c raw cocoa powder (used Navitas Naturals Cacoa Powder)
2 tsp vanilla
pinch of sea salt

Toppings (optional):
1/4-1/3c chopped raw pistachios
cacao nibs, chopped or shaved chocolate

Start by soaking your cashews 4 hours or overnight.

Pulse the nuts for the crust in a food processor until a course crumble texture. Add dates, cacao powder, salt, and vanilla into and pulse till combined. The mixture should stick together when you pinch it. Press mixture into the bottom of a cheesecake pan. Place the pan in the freezer while you make the filling. Rinse the soaked cashews and place with pistachios, maple syrup, coconut oil, and vanilla into your food processor, or Vitamix, and blend until smooth scraping the sides as needed. Remove pan from the freezer and pour/spread your filling into the pan on top of the crust. Gently tap the bottom of the pan to get out any bubbles. Place in the freezer for 1-2 hours, or until set. For the chocolate topping mix together maple syrup, coconut oil, coconut milk (shake can/box first), cacao, vanilla, and sea salt until smooth. Let sit for a minute or two if there are air bubbles so you get a smooth top. Remove cake from the freezer and spread chocolate over the top. Sprinkle with chopped pistachios, and or cacao sweet nibs if desired. Place in the freezer for at least 15-20 minutes for the top to set, this can also be done ahead of time which is what I do. When ready to serve remove from the freezer and slice but let sit for about 15-20 minutes to thaw out (so it is nice and creamy!) before serving. Enjoy!