Creamy Pistachio Rose Dreamcake


I would have to say that one of my favorite vegan desserts are the raw vegan cashew “cheese”cakes.  They are silky smooth, decadent, and oh-so delicious!  This next recipe is basically a raw vegan cashew-pistachio “cheese”cake with a whisper of rose and kiss of cardamom.  Since these cakes are quite rich, I make them in a 6″ cake pan and then cut them into eighths.  Each eighth slice is a perfect portion (for me, at least)– not too much or too little, just right!  The raw cake is packed with live enzymes, which nutritionist Kimberly Snyder states, “are proteins that catalyze hundreds of different processes in the body.  This includes breaking down fats, enhancing mental capacity, purifying the blood, and renewing aging skin.”

Since the flavors of pistachio, rose, and cardamom are common in Persian desserts, it was fitting that I took this treat over to my Persian/Iranian-American in-laws for one of our weekly family dinners.  And, let me tell  you, it was a hit.  They absolutely loved it!

I hope you enjoy it as much they do.  It is divine!


Creamy Pistachio Rose Dreamcake

Serves 8

Prep Time: 1 day




1 cup pistachios

2 1/2 tbsp coconut nectar

1/2 tsp cardamom, ground

pinch of salt


1 cup cashews, soaked in filtered water in the refrigerator overnight

1/2 cup pistachios, soaked in filtered water in the refrigerator overnight

1/3 cup coconut nectar

stevia drops, optional

1 tbsp rose water

1/3 cup filtered water

1/3 cup coconut oil, melted


1. If you don’t have a 6″ spring-form pan, line a 6 inch round cake pan with plastic wrap, using 2 pieces.

2. Place all of the crust’s ingredients into the processor and pulse to chop until you reach your desired fineness.  You want a finer crust than a chunky one.  Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. If you don’t feel it’s holding together, try to mix the mixture with your hands until it comes together.  Scoop out the crust mixture into the 6″ pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.

3. If coconut oil is solid, place the oil in a small saucepan on low heat until it comes to a liquid state.

4. In your most powerful blender, place all of filling ingredients and blend on high until very smooth.  This make take a couple minutes. Taste the filling and sweeten to taste. Add either a little more coconut nectar or stevia.

5. Pour the mixture out onto the crust and smooth it evenly with an offset spatula or silicone spatula.  Place in freezer until solid for at least 3-4 hours.

6. To serve, remove from the freezer, removing any plastic, 30 minutes prior to eating and top with raspberries.  Run a smooth, sharp knife under hot water and cut into slices.

If you happen to have leftovers, store in the freezer.  Also, for a lighter colored cake, use blonde coconut nectar.


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