Gaziantep Pistachio Delight: Raw Cake with Pili Nut Cream and Raw Green Marzipan

Ingredients:

For the Pistachio Layer:

• 1 cup raw Gaziantep pistachios
• 1 cup dates, pitted
• 1/4 cup shredded coconut
• 1 tablespoon coconut oil
• 1/4 teaspoon vanilla extract

For the Pili Nut Cream Layer:

• 1 cup raw pili nuts
• 1/2 cup coconut milk
• 2 tablespoons maple syrup or agave nectar
• 1/2 teaspoon lemon juice
• Pinch of salt

For the Raw Green Marzipan Layer:

• 1 cup almond flour
• 1/4 cup maple syrup or agave nectar
• 1/2 teaspoon almond extract
• Green food coloring (use natural food coloring if desired)

Instructions:

1. Pistachio Layer:

   • In a food processor, blend the Gaziantep pistachios until finely ground.
   • Add the dates, shredded coconut, coconut oil, and vanilla extract. Process until the mixture sticks together when pressed between your fingers.
   • Press the mixture into the bottom of a springform pan or cake mold. Smooth it out to create an even layer. Place in the freezer while preparing the next layer.

2. Pili Nut Cream Layer:

   • Rinse the pili nuts under cold water and drain.
   • In a high-speed blender, combine the pili nuts, coconut milk, maple syrup or agave nectar, lemon juice, and salt. Blend until smooth and creamy.
   • Pour the pili nut cream over the pistachio layer in the springform pan. Spread it out evenly.
   • Return the pan to the freezer and freeze for about 2 hours, or until firm.

3. Raw Green Marzipan Layer:

   • In a mixing bowl, combine the almond flour, maple syrup or agave nectar, and almond extract. Mix well until a dough forms.
   • Add a few drops of green food coloring and mix until the desired shade of green is achieved.
   • Roll out the marzipan dough between two sheets of parchment paper to fit the size of the cake pan.
   • Take the cake pan out of the freezer and place the green marzipan layer on top of the pili nut cream layer. Press it down gently.

4. Final Assembly:

   • Place the cake pan back in the freezer and freeze for at least 4 hours, or overnight, until the cake is completely set.
   • When ready to serve, remove the cake from the freezer and let it sit at room temperature for about 10 minutes to soften slightly.
   • Carefully remove the cake from the springform pan or cake mold.
   • Garnish the cake with additional Gaziantep pistachios, if desired.
   • Slice and serve the raw Gaziantep pistachio cake with pili nut cream and raw green marzipan on top. Enjoy!

Note: Make sure to store any leftovers in the freezer as this cake will soften at room temperature.