Raw Pistachio Baklava with Pistachio Ice Cream

I made raw baklava a couple weeks back, and loved it so much that I decided I needed to make it again.  But me not being one to make the exact same thing twice in a row decided to switch it up a bit.  I had a large bag of pistachios, and I thought they would be lovely in the baklava!

So much more pretty than brown walnuts, which don't get me wrong are delicious, just not as gorgeous as pistachios. To me, pistachios are a bit special.  I remember one time when I needed some for a recipe and I loaded up a large bag of them only to get home, look at my reciept and realize I had just spent over $40 on them.  I have since bought and used them as if they are something precious.

This baklava I was imagining would be something special though, lovely green pistachios, red dried cranberries, and golden sweet honey between wafer thin sweet sheets of "filo dough".  I knew it would be heavenly.  I even decided to make pistachio ice cream to go along side it because I felt that all the crunch needed a creamy accompaniment.

Once all created and assembled, it was a sight to behold, almost too pretty to eat, but who am I kidding...I dove right in and devoured like nobody's buisness!

Raw Pistachio Baklava with Pistachio Ice Cream
Serves 2

"Filo" sheets:
1 large organic apple
1/2 cup almond meal
a pinch of sea salt
1 tsp raw coconut nectar
1/4 tsp ground cardamom

1 cup shelled pistachios
6 medjool dates, pitted
2 Tbsp dried cranberries
1 cup large flake coconut
1/4 tsp cinnamon
1/4 tsp cardamom
2 Tbsp raw coconut nectar plus additional for serving

For the "filo sheets", combine the apple, almond meal, sea salt, nectar, and cardamom in a food processor and process until smooth. Spread out thinly onto a teflex lined dehydrator sheet in a large square. Dry for a few hours, or until not tacky anymore, then score into 9 squares. Place back in the dehydrator for about another 6-8 hours or until very crispy. Remove squares (you will have one extra to snack on).
For the filling, combine pistachios, dates, crasins, coconut, and cinnamon and cardamom in a food processor and pulse until well combined but not pureed. You want to have chunks still. Add 2 Tbsp nectar and pulse a few more times. Remove from the food processor.
To assemble, set out 2 plates. Drizzle each with a bit of the nectar. Place one filo square on each, and top with 1/3 of the pistachio mixture (deviding evenly between the two). Top each with another square, then half the remaining filling (deviding evenly between the two). Then another square, then the rest of the filling then another square. Drizzle each baklava with a bit more nectar, and scoop some pistachio ice cream beside each (recipe follows). Enjoy!

Raw Pistachio Ice Cream:

1/2 cup coconut water
1/2 cup raw cashews, soaked 4 hours and drained
1/2 cup  pistachios, soaked 4 hours and drained
1 cup young coconut meat, chopped
1/4 cup raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
1 large handful spinach
1/4 cup coconut oil, warmed to liquid

1 cup chopped pistachios

Add coconut water to a food processor, along with cashews, 1/2 cup cashews, coconut meat, nectar, vanilla, sea salt and spinach. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the mixture into an ice cream maker and process according to directions. Remove from ice cream maker, stir in 1 cup chopped pistachios and pour into a freezer safe container. Let chill in the freezer for a few hours until a little more firm before scooping.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. October 17, 2012 at 20:03

    Yummy!! I love pistachios too but rarely get them because it;s so hard to find raw ones and, of course the price like you said.... so when can I come over for a piece of baklava Amy?! ;) I was gifted a jar of raw pistachio butter once and oooh it was goood!

    • October 17, 2012 at 23:42

      Thanks Heather :)! That pistachio butter sounds divine! Wish I could send you some of this through the computer ;)!

  2. October 18, 2012 at 02:45

    Just gorgeous. I adore pistachios, so seeing this post makes me long for a big bowl of those precious greens. Thank you for sharing. Simply stunning, Amy!

    • October 19, 2012 at 02:03

      Thanks so much Monet :)! Those pistachio brownies with the shortbread that you recently made looked pretty delicious too!

  3. October 18, 2012 at 18:51

    Oh my! I'm on a Juice Fast right now, but this will be the first dessert I will prepare after my build-up days! Thank you<br />

    • October 19, 2012 at 02:05

      Awesome! Hope your fast is going well :)!

  4. narf7
    October 19, 2012 at 20:03

    With summer just around the corner here in Tasmania this amazing creation is not just for the hot days...I might make this for the Christmas table! Amazing and fantastic and so many superlatives that my brain just failed me Thank you SOOO much for your amazing recipes :)

    • October 20, 2012 at 12:41

      Thank you for visiting :)! This would be perfect for Christmas with the red and green!

    • October 23, 2012 at 22:54

      Thanks Nikki :)!

  5. Ellen Lederman
    October 16, 2013 at 01:02

    Brilliant! Regular baklava is so sweet and phyllo dough is so flaky---but this sounds perfect, 'specially with the pistachio ice cream.

    • October 17, 2013 at 21:55

      I am glad you enjoy the recipe :)!

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