Paleo Pistachio Mousse Cake
Indulge in the creamy decadence of a Paleo Pistachio Mousse Cake, where wholesome ingredients meet gourmet flair. This gluten-free and dairy-free dessert features a nutty almond-pistachio crust, layered with a velvety coconut cream mousse infused with blooming gelatin for a perfectly smooth texture. Topped with rich dark chocolate and a sprinkle of chopped pistachios, every slice is both visually stunning and irresistibly delicious. Easy to make in just 30 minutes of prep time, this Paleo-friendly treat is ideal for refined palates and special occasions, offering a perfect balance of indulgence and health-conscious simplicity.
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Recipe Information
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
Instructions
Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment paper.
In a food processor, pulse raw pistachios until finely ground. Add the almond flour and blend again until well combined.
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.
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.
In a small bowl, sprinkle gelatin over 0.25 cup of cold water. Let it sit for about 5 minutes to bloom.
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.
Add the bloomed gelatin to the saucepan and stir constantly until the gelatin completely dissolves. Remove from heat.
Pour the mixture into a bowl, stir in the vanilla extract, and allow it to cool.
Meanwhile, melt the dark chocolate either in a microwave-safe bowl in 20-second increments or over a double boiler.
Once the coconut cream mixture starts to thicken, fold in most of the chopped pistachios, reserving some for topping.
Pour the mousse layer over the cooled crust, smoothing the top with a spatula.
Drizzle or spread the melted dark chocolate over the mousse layer. Sprinkle the reserved chopped pistachios on top.
Refrigerate the cake for at least 4 hours, or until the mousse has set completely.
To serve, carefully remove the sides of the springform pan and transfer the cake to a serving plate.
Nutrition Facts
Calories |
4939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 380.1 g | 487% | |
| Saturated Fat | 179.5 g | 898% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 337.5 g | 123% | |
| Dietary Fiber | 53.5 g | 191% | |
| Total Sugars | 221.6 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 3446 mg | 73% | |
*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.
