Creamy Pistachio No Bake Slice is vegan and gluten free too. Besides that it is delicious
I have a surprise for you. This Creamy Pistachio No Bake Slice has some interesting ingredients
I was wondering if it is because I am getting old that time feels like it is speeding on relentlessly fast, but thank fully everyone I know that is under 30 can’t keep up either. It’s a crazy fast world alright. How are you coping in your corner of the world?
In My Kitchen this month I have a lot happening and most of it involves either cakes or preparing cakes.
These are layers of chocolate cake getting ready to be made into an engagement cake next weekend. All of the decorations and fillings will be made during the week and put together Saturday morning for delivery to the party.
This large box full of pancake mix is a little project I am working on for Kialla Pure Foods in Queensland. The mix is organic as are all of there ingredients and I am making anything I can OTHER than pancakes with them and that’s the challenge. How would you go?. I have to say they make wonderfully fluffy wholesome pancakes.
And I have this too…
It’s a recipe I saw here it caught my eye because I have just spent the weekend with my sisters and one of them can’t digest dairy or gluten anymore and this recipe is perfect for her. It won’t be for everyone, but I know my sister will love it.  It is dairy and gluten free and it’s green…..that’s good isn’t it?
It is Vegan if you make it with coconut butter but I have used butter instead of coconut butter for making this in my house because I don’t like coconut butter….OMG did I really just say that? I do not like the taste of coconut butter. If you do then you use it. While I am telling you the secret truth I hate Kale too, there!
Warning this contains avocado…..that’s why it’s green.
Ingredients
Base
- 12 pitted dates fresh
- 1/2 cup raw pistachios
- 20 gm cacao powder / or dutch cocoa 1 Tablespoon
- 20 gm chia seeds 1 Tablespoon
- ½ tsp spirulina powder - or 2 pistachio paste
- 1 pinch sea salt
Filling
- 2 whole ripe avocados pitted
- 80 gm cashews raw
- 200 gm nutelex or coconut butter
- 65 ml non dairy milk ¼ cup
- 40 ml honey or maple syrup
- ¼ tsp vanilla extract
Topping
- 150 gm pistachios Crushed roasted
Instructions
- You will need a small square pan 7 in or 17 cm tin and a refrigerator!
- To make the crust place the pistachios in your food processor and pulse until they are crushed and start to form a flour. Add the other ingredients and blend until everything is combined. The texture should be smooth and sticky. If the paste is too dry, add a couple dates.
- Press into the bottom of a squared pan and set aside in the fridge while you are preparing the filling.
To make the filling
- Throw all of the ingredients into your blender or food processor and blend until smooth and creamy .
- Spread the filling evenly onto your crust. Top with some crushed pistachios and cacao nibs.
- Put back in the fridge and let sit for 3-4 hours. Slice into squares and keep chilled
- NOTES
- This recipe is gluten-free, refined-sugar free, raw and vegan. You can keep the squares in the freezer if you need to.
That’s it for now.
Interesting and I would love to taste it.
Karin @ Calm to Conniption recently posted..The Ultimate Rabbit Hole #83: Bupa Blog Award Winners
Thanks karin
I love pistachios! So I would probably love this too! 🙂
Paula, The Geeky Shopaholic recently posted..The Ultimate Rabbit Hole #83
Yes Paula you would love this it’s the ultimate pistachio cake
Tania, time certainly is speeding on … half of November is gone and I’m just getting ’round to commenting on your IMK post! (Sorry about that, but I sense you’ll understand.) Your tower of cakes made me picture the happy couple (and guests) at that engagement party — I’m certain it was a hit, and beautifully decorated, too. Very intriguing “green” cake! I happen to like green (and avocados) and the fact that its no-bake and can be frozen, too, makes me think I need to try this. Thanks for sharing your “kitchen stories” this month!
Kim | a little lunch recently posted..Evidence That I Still Cook (and Hugs to Paris)
oh thank god i have found someone else who hates kale!:) I thought it was just me. I keep telling everyone it is all a marketing trick telling us it is a super food. Farmers used to grow it for their cattle and probably still do and here are all the trendies paying mega bucks for it Oh and i hate coconut oil too. right rant over. love the green colour of your slice. pistachios are always a winner for me. Cheers Sherry
sherry from sherrys pickings recently posted..In My Kitchen – November 2015
You have definitely found that someone.LOL. Yes agreed it is a conspiracy. I would rather use butter because it tastes better but if you are a vegan then I am totally on board with the coconut thing. We however Sherry are obviously coconut averse.
I love these! They look so good and pretty. It’s great that they are made with avocado.
Amy (Savory Moments) recently posted..Cranberry apple pie
I love a kitchen with lots of cake action!
Your slice looks absolutely beautiful – it’s a gorgeous colour.
Amanda (@lambsearshoney) recently posted..In My Kitchen November 2015
I want to see the cake! I’d probably dip something in the pancake batter and deep fry it or make a mess by dipping a ham and cheese sandwich in in and putting it in a jaffle maker. 🙂
Looks delicious!!
As for the pancake batter…I thinking what you might be trialling….I thought maybe using it to deep fry chicken maybe?? And that’s as far as I can think!! Good luck with the engagement cake too.
Jan x