Ingredients
- ½ cup roasted, unsalted pistachios (finely ground)
- ¼ cup almond flour
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup finely blended pistachios
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon Vegan gelatin powder
- 2 tablespoons cold water
- ½ teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (slurry)
- 1 cup raspberries (blended and strained)
- 2 tablespoons sugar
- 1 cup heavy cream
- 1 teaspoon Vegan gelatin powder
- 2 tablespoons cold water
- ½ teaspoon vanilla extract
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat oven to 350°F (175°C). Combine ground pistachios, almond flour, sugar, melted butter, egg, and vanilla extract in a mixing bowl. Press into baking molds and bake for 12-15 minutes.
- Bloom vegan gelatin in cold water.
- For the pistachio mousse, blend pistachios with heavy cream and sugar until smooth. Stir in melted gelatin and fold in whipped cream.
- Spread pistachio mousse over cooled crust and chill for 30 minutes.
- Prepare raspberry sauce by cooking raspberries with sugar and lemon juice until soft. Thicken with cornstarch slurry.
- Layer raspberry sauce over pistachio mousse and chill for at least four hours before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: For variations, experiment with different fruits like strawberries or blueberries. Ensure all ingredients are at room temperature for the best results.