Ingredients
For the Tarts:
- 1 cup roasted, salted pistachios (143g)
- 1/2 cup Medjool dates (85g or about 5 large) roughly chopped, lightly packed
- 2 tablespoons unsweetened cocoa powder
For the Pistachio Cream:
- 2/3 cup roasted, salted pistachios (roughly 95g) soaked overnight
- 1/2 cup unsweetened vanilla almond milk
- 2 teaspoons agave syrup or honey, for Paleo version
- 1/4 teaspoon pure vanilla extract
- 1 pinch sea salt
- Dark or dairy-free chocolate chopped, for garnish (optional)
Instructions
To Make the Tart Shells:
- Place 1 cup of pistachios in a large food processor and process until broken down and crumbly.
- Add in dates and cocoa powder. Process until the mixture begins to come together and forms crumbs, about 2 to 4 minutes.
- Divide the mixture between 4 tart pans (approximately 5 inches each) with a removable bottom. It should be roughly 6 packed tablespoons per pan.
- Press the mixture into the pans until it’s tightly packed on the bottom and about 2/3 of the way up the sides, making sure to make a thick edge along the sides of the crust so it doesn’t break off when you serve the tart. Place them into the freezer while you make the cream.
To Make the Pistachio Cream:
- Drain the pistachios and roughly chop them. Add them with the almond milk, agave syrup, and vanilla extract into a high-powered blender and blend on medium-low for 3 minutes, then on medium speed for 1 to 2 minutes, and finally at medium-high for 2 to 3 minutes or until the cream is smooth and the pistachios are broken down, stopping the blender every few minutes to scrape the sides down. It’s okay if there are a few small pieces of pistachio that don’t get blended. You should have about 1 cup of cream.
- Divide the cream into the prepared tart shells and smooth out evenly. Place the tarts into the freezer until the cream is frozen and set, about 2 hours.
- Garnish with chopped chocolate and sea sal. Serve immediately!