No-Bake Chocolate Pistachio Tart (Print Version)

# Ingredients:

→ Crust

01 - 50ml (⅕ cups) pure maple syrup or agave syrup, add 1-2 tbsp extra if needed
02 - ½ teaspoon sea salt
03 - 70g (⅘ cup) raw cacao, cacao powder, or unsweetened cocoa powder
04 - 200g (2 cups) pecans, walnuts, hazelnuts, or cashews

→ Pistachio paste

05 - 1 teaspoon matcha powder (optional, for color)
06 - 2 teaspoons vanilla extract or vanilla bean paste
07 - 50ml (⅕ cup) maple syrup or agave nectar
08 - 150g (1¼ cups) shelled pistachios, raw or roasted without salt

→ Chocolate ganache

09 - 50g (⅓ cup) chopped pistachios for decorating
10 - ¼ teaspoon (1g) sea salt
11 - 60g (⅕ cup) pure maple syrup or agave nectar
12 - 170g (6 oz) finely chopped vegan dark chocolate
13 - 350g (1½ cups) full-fat coconut milk from 2 chilled cans (use only the creamy top layer)

# Instructions:

01 - Let the pistachios soak in water for 4 hours, or for a quicker option, soak them in boiled water for around 30 minutes to an hour. Drain the water, rinse them well, and gently peel off the skins using your fingers until they're mostly removed.
02 - Cut a piece of parchment paper and place it at the bottom of a 9-inch tart pan. Set it aside.
03 - In a food processor, pulse the nuts, cacao powder, and salt until it looks like small crumbs. Drizzle in the maple syrup and blend again. Pinch the mix to check if it holds together like dough. If it crumbles, add more maple syrup or water (just a tablespoon at a time) and pulse until it sticks.
04 - With your fingers, press the crust mixture evenly across the base and up the edges of the tart pan. Use a spatula or spoon to firmly compact it. Place it in the freezer so it firms up for at least 30 minutes.
05 - Add your pistachios, vanilla, maple syrup, and optional matcha powder into a high-power blender or food processor. Blend it on high for 5-10 minutes, stopping every so often to scrape down the sides, until it's silky smooth.
06 - Make sure the crust is hard before you start. Cover the crust with the pistachio paste, spreading it evenly with an offset spatula. Put the pan in the fridge to chill while you prepare the ganache.
07 - Warm the coconut milk in a small pot until it simmers, but don’t let it boil. Pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for 5 minutes, then stir gently until smooth. If needed, place it over a double boiler to finish melting.
08 - Mix in the salt and maple syrup. Pour the ganache into the tart shell. Smooth the top and pop air bubbles by lightly tapping the tart on the countertop. Refrigerate for at least 4 hours or leave overnight to set.
09 - Take the tart out of the pan and onto a serving plate. Sprinkle the chopped pistachios over the edge of the ganache before slicing and serving.

# Notes:

01 - This no-bake dessert uses just a handful of ingredients and can be made ahead for parties.
02 - Store in the fridge wrapped in plastic or in a container with a lid for up to 5 days.
03 - Freeze leftovers for 3 months! Thaw overnight in the refrigerator before eating.
04 - Using store-bought pistachio cream? Make sure it’s dairy-free and free of honey.

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