Vegan Pistachio Mousse Cake

Indulgently creamy and decadently nutty, this Vegan Pistachio Mousse Cake is a plant-based dessert masterpiece that’s as stunning as it is delicious. Featuring a perfectly balanced combination of finely ground pistachios, velvety coconut milk, and silky cashew-based mousse, this no-bake treat boasts a rich, melt-in-your-mouth texture with a hint of zesty lemon. A subtly sweet almond flour crust adds a satisfying crunch, while a fluffy coconut cream topping and vibrant pistachio garnish elevate the presentation to showstopping levels. With its luxurious flavor and easy make-ahead preparation, this vegan masterpiece is perfect for special occasions or elegant entertaining. Share it with friends and family, and watch this creamy, nutty delight become a new favorite!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 8

Ingredients

• 150 grams Raw cashews
• 200 grams Shelled pistachios
• 400 ml Coconut milk
• 90 ml Maple syrup
• 60 ml Coconut oil
• 1 tsp Vanilla extract
• 1 tbsp Agar agar powder
• 2 tbsp Lemon juice
• 60 ml Water
• 150 grams Almond flour
• 50 grams Coconut sugar
• 120 ml Coconut cream

Directions

Step 1

Start by soaking the raw cashews in hot water for at least 1 hour to soften them.

Step 2

While the cashews are soaking, prepare the pistachio mousse base. In a food processor, add the shelled pistachios and pulse until finely ground.

Step 3

Add 200 grams of the ground pistachios to a medium saucepan with coconut milk and bring to a simmer over medium heat. Remove from heat and let it cool slightly.

Step 4

In a separate small saucepan, combine agar agar powder and water. Bring to a boil, then reduce heat and let it simmer for 2-3 minutes until dissolved.

Step 5

To prepare the cake crust, mix almond flour and coconut sugar in a bowl. Add melted coconut oil and stir until the mixture holds together.

Step 6

Press the crust mixture into the bottom of an 8-inch springform pan evenly. Chill in the refrigerator while preparing the mousse.

Step 7

Drain and rinse the soaked cashews. Place them in a blender along with maple syrup, lemon juice, coconut oil, and vanilla extract. Blend until smooth and creamy.

Step 8

Add the cooled pistachio-coconut milk mixture and the dissolved agar agar mixture to the blender. Blend again until everything is well combined and smooth.

Step 9

Pour the pistachio mousse mixture over the prepared crust in the springform pan. Smooth the top with a spatula.

Step 10

Refrigerate the cake for at least 4 hours, or until the mousse is set and firm.

Step 11

Before serving, whisk the chilled coconut cream until it becomes light and fluffy. Spread or pipe it over the top of the set mousse cake.

Step 12

Garnish with the remaining ground pistachios or whole shelled pistachios as desired.

Step 13

Slice and enjoy your Vegan Pistachio Mousse Cake!

Nutrition Facts

Serving size	(1318.9g)

Amount per serving	% Daily Value*
Calories	4422.7

Total Fat 309.4g	0%
Saturated Fat 93.7g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 133.0mg	0%
Total Carbohydrate 368.5g	0%
Dietary Fiber 42.7g	0%
Total Sugars 250.6g
Protein 102.4g	0%

Vitamin D 0IU	0%
Calcium 628.5mg	0%
Iron 25.0mg	0%
Potassium 3617.3mg	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: 59.7%

Protein: 8.8%

Carbs: 31.6%