No Bake Vegan Pistachio Tart

This tart is so gorgeous and so wonderfully creamy and delicious that your guests will never guess it's also vegan. It is much easier to put together than you would expect and the beautifully pillowy emerald center combined with that chocolatey crust is the perfect flavor and color combination Simply gorgeous to look at.

I have always loved pistachios and having them in a tart is so reminiscent of the pistachio Bundt cake my mother made frequently when we were kids. It was one of those things that you simply wanted more of. I love the British expression "moreish", which really fits here because I just want more.

The crust is very easy with the help of cocoa puffed brown rice, which is the healthier adult version of your childhood favorite Cocoa Puffs.  You blitz the puffed brown rice with dates and coconut oil, then press into your pie plate and freeze until firm.

LOVE THIS COCOA PUFFED BROWN RICE CEREAL. MAKES A GREAT CRUST.

BLITZ UNTIL THEY RESEMBLE COURSE CRUMBS

The luscious filling is equally easy, simply combining soaked pistachios, some good amber maple syrup and more coconut oil in a high powered blender until smooth. Then you mix with one of my favorite shortcut ingredients, CocoWhip. You would think I have stock in CocoWhip by the number of containers present in my freezer on any given day. But seriously this is one of the biggest helpers when it comes to shortcut desserts. It's similar to the little blue tub of frozen nondairy whipped topping, but made with coconut milk and oil and has no hydrogenated oils present.

I SOAK THE PISTACHIOS OVERNIGHT IN THE FRIDGE

SOAKED & READY TO BLITZ

BLITZED & CREAMY

I love to garnish each emerald slice of tart with a dusting of raw cacao or cocoa powder and adorn with a small mound of chopped strawberries.  It's a visual smile on a plate.

If you're adventurous and opt for adding the Rosewater into your filling as opposed to the vanilla, how about sprinkling on a few culinary rose petals.  That would e gorgeous.

After all this glowing recommendation, it might not surprise you to hear that one of these tarts is sitting presently in my freezer ready to pull out for my next get together. My educated guess is that no one will know it's a healthier dessert, and vegan to boot.

No Bake Vegan Pistachio Tart
Serves 8


Just a heads up that you need to ensure your pistachios have been soaked for several hours or overnight so that they're soft enough to process into a creamy filling.


Cocoa Crust
2 cups cocoa puffed brown rice (the healthier, organic version of Cocoa Puffs)
3 tablespoons coconut oil
6 pitted dates
Small pinch salt


Process the crust ingredients in a food processor until the mixture resembles course sand.
Pat into a greased 9 inch pie plate or tart pan, using the bottom of a measuring cup to press evenly onto the bottom and up the sides of the pan.  
Freeze for at least 20 minutes while you prepare the filling.




Filling
1 1/2 cups raw, shelled pistachios, soaked overnight in cool water in your fridge (or at least 5-6 hours)
1 container Cocoa Whip, thawed
1/2 cup maple syrup
3 tablespoons coconut oil
1 teaspoon vanilla (I love to use vanilla paste) (or rosewater if you're feeling adventurous)
Small pinch salt


Rinse and drain pistachios.
Add pistachios, maple syrup, coconut oil, vanilla and salt to a high powered blender.
Process until very smooth.  This may take several minutes depending on your blender.
Pour into a large bowl and fold in Cocoa Whip until thoroughly combined.


Pour into crust and freeze for about 2 hours until nicely set.
I typically keep this in the freezer and then let it thaw for about an hour before serving so it is the perfect consistency.  
Slice and serve.


Serving suggestion:
Cocoa powder or raw cacao
Chopped, fresh strawberries


I like to dust each slice with cocoa powder and place a few chopped strawberries on top.
The red of the berries look so pretty against the green of the tart.  Beautiful!