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Who says you need to turn on the oven to make a beautiful cake? Pistachios, coconut butter, and coconut milk form the velvety base of this cake, which is then topped with sticky-sweet chia jam, and then finally a white chocolate-flavored coconut layer with delicate notes of rose water. Delicious!
RAW PISTACHIO ROSE CAKE [VEGAN, GLUTEN-FREE]
INGREDIENTS
FOR THE BASE:
- 3/4 cup raw unsalted pistachios
- 1/3 cup almonds
- 1/2 teaspoon salt
- 4 tablespoon coconut oil, melted plus extra for pan
- 3 tablespoons maple syrup
FOR THE RASPBERRY CHIA JAM:
- 1 1/2 cups raspberries, fresh or frozen
- 1 tablespoon lemon juice
- 1 tablespoon chia seeds
FOR THE WHITE CHOCOLATE ROSE LAYER:
- 3/4 cup coconut butter
- 1/4 cup cocoa butter
- 3/4 cup full-fat coconut milk
- 1 teaspoon vanilla
- 1 tablespoon rose water
- 4 tablespoons maple syrup
- 1 tablespoon lemon juice
PREPARATION
- Grease the bottom and sides of a spring-form pan with coconut oil. Set aside.
- For the base, pulse nuts and salt in a food processor until ground. If you’d like some larger pistachio pieces, add the pistachios after a few pulses.
- Stir or pulse in melted coconut oil and maple syrup until incorporated. Pour into prepared pan and press into an even layer. Place in the freezer to set.
- For the raspberry layer, heat berries and lemon juice in a saucepan on the stove until the juices start to be released and the fruit can be easily mashed with a fork. If you’d like to skip heating the fruit, mash it at room temperature, or pulse in the food processor a few times. Stir in chia seeds. Pour the jam onto the chilled base and place in the freezer again while preparing the top layer.
- Place cocoa butter and coconut butter in a saucepan over medium heat and stir occasionally until melted. Whisk in remaining ingredients. Pour on top of the jam layer. Allow a few hours in the refrigerator for the cake to set. Serve at either refrigerator or room temperature.
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