1cuppistachios, shelledsoaked in water for 4 hours and rinsed
1cup cashewsor ground almonds
¼tspHimalayan pink salt
2 ½tbspmaple syrup
2400ml canschilled coconut milk*see recipe notes
4.2ozvegan-friendly dark chocolate
¼cupchopped pistachiosfor garnish
To begin you will need to prepare the pistachios by soaking them them overnight. Add them to a large bowl, cover with water and refrigerate (or a minimum of 6 hours). You can also quick soak the pistachios in boiled water for one hour instead.
Rinse the pistachios with clean water and remove as much of the skins as possible. They should coming off easily using your fingers as the water will have loosened them.
Next remove as much of the skin from the pistachios as possible by peeling it away with your fingers. The skin should come off quite easily as a result of pre-soaking them. This step is optional if you don’t mind leaving the skins on!
Place all the ingredients for the pistachio butter in a high speed blender or food processor and blitz for 5-10 minutes until smooth. Scrape down the sides of the jug every minute or so in between blends. Set aside while you make the crust.
For the crust, add the hazelnuts and cashews (or almond flour) to your food processor and blitz until they form a fine crumb consistency.
Add the remaining base ingredients and continue to blitz for another minute until the mixture begins to stick together and form a dough.
Line the base of the tart tin with parchment paper.
Press the dough mixture into the bottom of the cake tin, using a spatula to pack it down and smooth out the top.
Add an even layer of the pistachio butter on top of the tart base and place the tart back in the fridge while you prepare the chocolate ganache.
For the chocolate ganache, add the coconut milk, vanilla extract, maple syrup, cacao powder and salt to a saucepan and heat up to a simmer.
Remove from the heat and add in the chocolate, stirring until completely melted and incorporated into the mixture.
Pour the chocolate mixture into the tart base and allow to cool for 10 minutes before placing the tart back in the fridge.
Allow the tart to chill and set for approx 4 hours before serving.
Decorate the top of the tart with ground or chopped pistachios
Carefully remove the tart from the tin and serve.
Store in an airtight container in the fridge for up to 5 days or alternatively freeze it in portions and defrost an hour before serving.
* Chilled coconut milk - refrigerate the cans of coconut milk overnight, then only use the thick cream from the top of the cans