A visually stunning, rich, and indulgent no-bake dessert, this Pistachio Chocolate Brownie Cake is as delightful to eat as it is to serve. Featuring three distinct layers — a dense and fudgy brownie base, a creamy pistachio coconut center, and a glossy dark chocolate ganache topping — this cake is completely vegan, gluten-free, and refined sugar-free. It’s the perfect centerpiece for holidays, celebrations, or whenever you want to impress without turning on the oven.
Why You’ll Love This Recipe
- Elegant and layered — perfect for special occasions
- No baking required, yet full of complex textures and flavors
- Vegan, gluten-free, dairy-free, and refined sugar-free
- Fudgy, creamy, and smooth layers in every bite
- Healthy ingredients without sacrificing indulgence
- Naturally sweetened with maple syrup
- Eye-catching presentation with vibrant pistachios
- Easy to prepare and assemble
- Perfect make-ahead dessert for entertaining
- Satisfies both chocolate and nut lovers alike
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Brownie Base:
- natural peanut butter (no added sugar or oil)
- maple syrup (or keto-friendly liquid sweetener)
- unsweetened almond milk, room temperature
- unsweetened cocoa powder
- flaxseed meal
- coconut flour
Pistachio Layer:
- unsweetened shredded coconut
- raw pistachios, shelled
- maple syrup
- coconut oil, melted
- sea salt
- almond extract (optional)
Chocolate Ganache Topping:
- dark chocolate chips
- coconut oil
- Optional: crushed pistachios for garnish
Directions
- Line a 9-inch round cake pan or springform pan with parchment paper. Set aside.
- Prepare the brownie base:
In a food processor, blend the peanut butter, maple syrup, almond milk, cocoa powder, flaxseed meal, and coconut flour until a thick, sticky dough forms.
Press the mixture evenly into the base of the prepared pan. Place in the freezer to set while preparing the next layer. - Make the pistachio layer:
In a clean food processor, blend the shredded coconut and pistachios until a fine texture forms.
Add maple syrup, melted coconut oil, sea salt, and almond extract (if using). Blend into a thick, creamy paste.
Spread this evenly over the brownie base. Freeze for 10–15 minutes to firm up. - Prepare the ganache topping:
In a small microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until fully melted and smooth.
Pour the ganache over the pistachio layer and spread evenly to the edges. - Finish the cake:
Sprinkle the top with crushed pistachios for garnish.
Chill the entire cake in the refrigerator for at least 1 hour, or until fully set. - Serve:
Once firm, remove from the pan and slice into 10 wedges. Serve chilled or at room temperature.
Servings and timing
Servings: 10 slices
Prep time: 15 minutes
Refrigeration time: 1 hour
Total time: 1 hour 15 minutes
Calories per serving: Approximately 290 kcal
Variations
- Nut-free version: Use sunflower seed butter in the base and replace pistachios with pumpkin seeds.
- Extra crunch: Add chopped roasted pistachios or cacao nibs to the brownie base.
- Flavor boost: Add a splash of vanilla extract to the pistachio layer for a deeper aroma.
- Sweetener swap: Replace maple syrup with agave nectar or date syrup.
- Layer change: Use a cashew cream layer instead of pistachio for a creamy alternative.
- Ganache twist: Stir in a teaspoon of espresso powder or orange zest into the ganache for extra flavor.
Storage/reheating
- Refrigerator: Store the cake covered or in an airtight container for up to 5 days.
- Freezer: Freeze the whole cake or individual slices for up to 1 month. Thaw in the fridge before serving.
- Reheating: Not necessary. This dessert is best served chilled or at room temperature.
FAQs
Can I use roasted pistachios instead of raw?
Yes, but raw pistachios offer a more neutral flavor and softer texture. Roasted pistachios will add a slightly stronger, nuttier taste.
What can I use instead of coconut flour?
Due to coconut flour’s absorbency, it’s difficult to substitute directly. Almond flour may work in a pinch, but you’ll need to use more of it.
Can I use a square or rectangular pan?
Yes, you can use an 8×8-inch pan for a bar-style presentation. Adjust slicing accordingly.
Is this dessert very sweet?
It is moderately sweet, balanced by the dark chocolate and pistachios. You can adjust the maple syrup slightly if desired.
Can I make this in advance?
Yes, this is an excellent make-ahead dessert. Prepare up to 2 days in advance and store in the fridge.
Do I need a food processor?
Yes, a food processor is ideal to achieve the right consistency for both the brownie base and pistachio layer. A high-powered blender may work but is less efficient.
Can I use a different nut butter?
Absolutely. Almond butter or cashew butter will work well and subtly alter the flavor profile.
How firm should the layers be?
Once chilled, the base will be firm and fudgy, the pistachio layer soft but set, and the ganache solid but sliceable.
Is this recipe kid-friendly?
Yes, it contains clean, wholesome ingredients with no refined sugars or artificial additives.
Can I make this keto?
Yes, use a keto-friendly syrup and dark chocolate chips sweetened with stevia or monk fruit to reduce the net carbs.
Conclusion
This No-Bake Pistachio Chocolate Brownie Cake is a show-stopping dessert that brings together rich chocolate, creamy pistachios, and nourishing ingredients in one unforgettable slice. With its beautiful layers, elegant finish, and no-bake convenience, it’s the ideal treat for special occasions, holiday tables, or clean-eating indulgence any day of the week. Elegant, easy, and entirely plant-based — this cake is sure to impress.
No-Bake Pistachio Chocolate Brownie Cake
A stunning layered dessert featuring a rich, fudgy no-bake brownie base topped with a creamy pistachio coconut layer and finished with a glossy dark chocolate ganache. It’s vegan, gluten-free, and absolutely show-stopping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- Brownie Base:
- 1/2 cup natural peanut butter (no added sugar or oil)
- 1/3 cup maple syrup (or keto liquid sweetener)
- 1/4 cup almond milk, unsweetened and room temperature
- 1/2 cup unsweetened cocoa powder
- 1/4 cup flaxseed meal
- 1/4 cup coconut flour
- Pistachio Layer:
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup raw pistachios, shelled
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1/4 teaspoon sea salt
- 1/4 teaspoon almond extract (optional)
- Chocolate Ganache Topping:
- 1/2 cup dark chocolate chips
- 2 teaspoons coconut oil
- Optional: crushed pistachios for garnish
Instructions
- Line a 9-inch round cake pan or springform pan with parchment paper.
- Make the brownie base: In a food processor, blend peanut butter, maple syrup, almond milk, cocoa powder, flaxseed meal, and coconut flour until a thick, sticky dough forms. Press evenly into the base of the prepared pan. Freeze while you make the next layer.
- Make the pistachio layer: In a clean processor, blend shredded coconut and pistachios until fine. Add maple syrup, melted coconut oil, salt, and almond extract. Blend into a thick paste. Spread evenly over the brownie base. Freeze for 10–15 minutes.
- Make the ganache: Melt chocolate chips with coconut oil in the microwave in 30-second intervals, stirring until smooth. Pour over the pistachio layer and smooth the top.
- Sprinkle with crushed pistachios and chill in the fridge for at least 1 hour or until fully set.
- Slice into wedges and serve chilled or at room temperature.
Notes
- Use a springform pan for easier removal and clean layers.
- For a nut-free version, substitute sunflower seed butter and pumpkin seeds.
- Store in the fridge for up to 1 week or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 12g
- Sodium: 65mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg