Paleo Pistachio Mousse Cake

Indulge in the creamy, nutty decadence of this Paleo Pistachio Mousse Cake—a no-guilt dessert that’s as impressive as it is delicious. Featuring a naturally grain-free almond and pistachio crust, this cake gets its rich, velvety mousse layer from a luxurious blend of coconut cream, maple syrup, and a hint of vanilla. Topped with a drizzle of melted dark chocolate and a sprinkling of chopped pistachios, it’s a show-stopper for any occasion. Made without refined sugars or dairy, this paleo-friendly recipe is perfect for healthy indulgence. With minimal prep time and a satisfyingly simple technique, this chilled dessert is as easy to make as it is to devour! Perfect for gluten-free, low-carb, and paleo diets, this Pistachio Mousse Cake is sure to delight every palate.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 cup Raw pistachios
• 1.5 cups Almond flour
• 0.5 cup Coconut oil
• 0.25 cup Maple syrup
• 1 cup Coconut cream
• 1 teaspoon Vanilla extract
• 1 tablespoon Gelatin
• 0.25 cup Water
• 5 ounces Dark chocolate (85% cacao or higher)
• 0.5 cup Chopped pistachios

Directions

Step 1

Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment paper.

Step 2

In a food processor, pulse raw pistachios until finely ground. Add the almond flour and blend again until well combined.

Step 3

Add 0.25 cup of melted coconut oil and 2 tablespoons of maple syrup to the pistachio-almond mixture. Blend until the mixture starts to stick together.

Step 4

Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes until lightly golden. Remove and allow to cool completely.

Step 5

In a small bowl, sprinkle gelatin over 0.25 cup of cold water. Let it sit for about 5 minutes to bloom.

Step 6

In a saucepan over low heat, combine the coconut cream and 2 tablespoons of maple syrup. Stir until well mixed and warmed but not simmering.

Step 7

Add the bloomed gelatin to the saucepan and stir constantly until the gelatin completely dissolves. Remove from heat.

Step 8

Pour the mixture into a bowl, stir in the vanilla extract, and allow it to cool.

Step 9

Meanwhile, melt the dark chocolate either in a microwave-safe bowl in 20-second increments or over a double boiler.

Step 10

Once the coconut cream mixture starts to thicken, fold in most of the chopped pistachios, reserving some for topping.

Step 11

Pour the mousse layer over the cooled crust, smoothing the top with a spatula.

Step 12

Drizzle or spread the melted dark chocolate over the mousse layer. Sprinkle the reserved chopped pistachios on top.

Step 13

Refrigerate the cake for at least 4 hours, or until the mousse has set completely.

Step 14

To serve, carefully remove the sides of the springform pan and transfer the cake to a serving plate.

Nutrition Facts

Serving size	(995.0g)

Amount per serving	% Daily Value*
Calories	4938.8

Total Fat 380.1g	0%
Saturated Fat 179.5g	0%
Polyunsaturated Fat 2.3g
Cholesterol 0mg	0%
Sodium 123.2mg	0%
Total Carbohydrate 337.5g	0%
Dietary Fiber 53.5g	0%
Total Sugars 221.6g
Protein 90.0g	0%

Vitamin D 0IU	0%
Calcium 652.1mg	0%
Iron 28.3mg	0%
Potassium 3445.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.7%

Protein: 7.0%

Carbs: 26.3%