Add the walnuts in a large blender.
Add the dates, cocoa, and sugar. Blend until smooth.
Use the mixture to cover the bottom of a round cake tin and refrigerate it for the next 2 hours.
In the meantime, add the cashews in the blender and blend until finely ground. Add the agave syrup, coconut oil, and pistachios.
Pour the mixture over the first layer. Press on it with a spatula to release the air, and fully cover the first layer.
Refrigerate it for 2 hours.
You can serve it topped with some extra pistachio!
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