The pistachio and chocolate cookie cake is a no-bake dessert that is fresh, quick, and super delicious. These cold cakes with crushed cookies and chocolate are one of my favorite treats, and I have made many kinds. Today, I made this one with pistachios, pistachio cream, and dark chocolate, a real treat! The pistachio and chocolate cookie cake can be prepared in less than 10 minutes without butter, eggs, or sugar. No cooking required, it’s great for breakfast, snack, or as a dessert. One bite and you’ll fall in love with it, plus it’s vegan (if you use vegan pistachio cream)! 😀
- Difficulty: Easy
- Cost: Affordable
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 8-inch mold
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz dry cookies
- 5 oz dark chocolate
- 3.5 oz pistachio cream
- 2.5 oz unsalted pistachios
- to taste unsweetened cocoa powder
Steps
● The pistachio and chocolate cookie cake is very simple and quick to prepare. First, put the dry cookies and pistachios in a bowl and crush them not too finely.
● Add the pistachio cream, melted dark chocolate (in the microwave or in a bain-marie), and mix all ingredients well.
● Transfer the mixture into a mold lined with plastic wrap and level it well. Cover it with the wrap and place the dessert in the fridge to rest for at least 3 hours so it sets properly.
● After the resting time, unmold the pistachio and chocolate cookie cake, garnish it with a nice sprinkle of unsweetened cocoa powder, cut it into slices, and enjoy.
Notes:
The pistachio and chocolate cookie cake keeps in the fridge for a week. You can also use milk chocolate instead of dark chocolate, but the cake will be sweeter. If you like, you can add some salted pistachios for an extra flavor touch. You can also freeze it for up to 3 months.
More cookie cake recipes HERE
