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No-Bake Pistachio Chocolate Brownie Cake

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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.

Ingredients

Scale
  • 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

  1. Line a 9-inch round cake pan or springform pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle with crushed pistachios and chill in the fridge for at least 1 hour or until fully set.
  6. 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

Find it online: https://yumfoodusa.com/no-bake-pistachio-chocolate-brownie-cake/