Dessert,  Raw

Pistachio & Orange Blossom Raw Cake

I am nuts about nuts.

And Pistachios are defiantly are my favorite ones. Once I start eating them I cannot stop.

This cake taste so unique and refreshing. Once you try it you will know what I mean.

Let’s start with the pistachios. It’s quiet a bit of work to open that many shells, especially if every other opened pistachio goes to your mouth.

This cake crust came out a bit different than usual, it’s more moist and chewy. Which taste actually pretty good!

Orange blossom water is one of those unique, incredible flavors that you’ll often find in many Middle Eastern desserts. It gives that unique taste you will be craving for.

This cake has such a beautiful and vibrant color it makes you want to eat it all right away.

If you try this recipe, let me know! Take a picture and tag it #theblissfulplate on Instagram!

#RawTuesday Meal Plans
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Pistachio & Orange Blossom Raw Cake
Vegan, Gluten Free, Plant Based, Raw

Crust
 ½ cup pistachios
 3 medjool dates, pitted
 3 tbsp maple syrup
Filling
 2 avocados
 1 tbsp lemon juice
 ½ tsp orange blossom water
 ½ cup pistachios
 3 medjool dates, pitted

1

Place all crust ingredients (1/2 cup pistachios - leave 1/2 cup for the filling), except maple syrup, into a food processor and process into a crumble. Add maple syrup and process again into a sticky crumble. Transfer this mixture into a pan and press into a crust along the base and sides. Place in the freezer while working on the next step.

2

Blend all filling ingredients, in a high speed blender until a smooth mixture forms. Transfer the mixture into your prepared crust shell. Carefully smooth out the top to even it out. Sprinkle with any decorative toppings. Freeze for 4-5 hours or overnight.

Ingredients

Crust
 ½ cup pistachios
 3 medjool dates, pitted
 3 tbsp maple syrup
Filling
 2 avocados
 1 tbsp lemon juice
 ½ tsp orange blossom water
 ½ cup pistachios
 3 medjool dates, pitted

Directions

1

Place all crust ingredients (1/2 cup pistachios - leave 1/2 cup for the filling), except maple syrup, into a food processor and process into a crumble. Add maple syrup and process again into a sticky crumble. Transfer this mixture into a pan and press into a crust along the base and sides. Place in the freezer while working on the next step.

2

Blend all filling ingredients, in a high speed blender until a smooth mixture forms. Transfer the mixture into your prepared crust shell. Carefully smooth out the top to even it out. Sprinkle with any decorative toppings. Freeze for 4-5 hours or overnight.

Pistachio & Orange Blossom Raw Cake

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