No-Bake Chocolate Pistachio Cake Recipe

Amethyst · January 12, 2026, 11:24pm

No-Bake Chocolate Pistachio Cake Recipe

Prep Time: 20 minutes
Chilling time: 4 hours
Servings: 8 slices

Ingredients:

Low-carb chocolate tart crust {gluten-free}

1 cup almond flour 120 g
1 cup pistachios 120 g, finely ground
4 tablespoons cacao powder 60g
pinch salt
3 tablespoons maple syrup

Pistachio layer:

1 cup Pistachio spread OR store-bought vegan pistachio butter OR jello pistachio pudding

Chocolate ganache:

1 ¼ coconut milk 300 ml, full-fat, chilled if possible
10 oz dark chocolate 285 g
a pinch of sea salt

For topping:

¼ cup chopped pistachios 30g

Directions:

Line the base of the cake or tart pan with a removable bottom with parchment paper.

In a large bowl, mix almond flour, ground pistachios, cocoa powder, sweetener, and salt until you get a soft dough.

Press the dough into the bottom of a cake tin covered with parchment paper, using a measuring cup to flatten it.

Pistachio ganache layer:

Pour pistachio cream into the bottom of the chocolate tart crust. Transfer to the fridge to cool for at least 2 hours.

To make vegan chocolate ganache:

Open coconut milk without shaking. Remove the coconut creamy part up top, then top with enough of the coconut water to get to 1 ¼ cups (300 ml) in total volume. Microwave the coconut milk in 30-second batches until it is hot and simmering, about 1 ½ minutes in total.

Transfer the chocolate to a heatproof bowl. Top with heated coconut milk and set aside for 5 minutes until the chocolate has fully melted.

Gently whisk the vegan ganache, working in small circles from the center and spreading outwards, until the whole ganache is glossy and dark. Do not rush or whisk overly vigorously, or your ganache will not be evenly tempered.

Assemble chocolate pistachio cake:

Pour ganache into the chocolate tart crust, right above the pistachio cream layer. Top with crushed and ground pistachios. Transfer tothe fridge to cool completely, at least 4 hours.

Notes:

To make this into a vegan chocolate pistachio cake, replace 1 cup of pistachio cream filling it with 1 cup of store-bought pistachio butter.If you prefer to go the DIY route, you just need to soak and then grind 1 cup of shelled pistachios with 2 tablespoons of maple syrup in the food processor for 5-10 minutes. If you want to amp up the green color, you can add a teaspoon of matcha powder.

Storage:

This chocolate pistachio cake will keep in the fridge for 4 days. It can also be wrapped in plastic wrap and frozen for up to 6 months.

Tips for the Best Pistachio Chocolate Tart:

Like most healthy chocolate desserts, the key here is using good-quality chocolate. You can use regular dark chocolate, or use vegan or non-dairy chocolate - but then make sure it is really devoid of dairy products.

If making this vegan, make your own pistachio spread or buy a vegan pistachio butter.

Put your coconut milk can in the fridge for a few hours or even overnight prior to making this pistachio tart. This will make it easier to extract the creamy, fattier layer of the coconut milk.

Nutritional Facts:

Recipe courtesy of At The Immigrant’s Table.com