No Bake Choco-Orange & Pistachio Crumble Cake

No Bake Choco-Orange & Pistachio Crumble Cake

There’s no easier way to make a cake than skipping the whole baking process altogether. For those who are wary of the oven and find that their cakes always go wrong in the baking process, this No Bake Choco-Orange & Pistachio Crumble Cake is the perfect solution to your dessert problems. This cake requires absolutely no time in the oven at all so you can make a deliciously sweet treat without facing any of your baking fears.

This eggless and easy crumble cake can be made with any biscuits and nuts of your choice, or none at all! So you can change the recipe as you like to suit your preferences. The chocolate mirror glaze adds not only a beautiful finishing touch, but also balances the dry crumble base with its rich chocolatey gooeyness.

You can decorate your No Bake Choco-Orange & Pistachio Crumble Cake with any toppings you wish – I added some edible roses on top for a pop of colour.

Other Recipes Like This…

For more no bake sweet treats, check out my small but mighty Cherry Choco Pistachio Balls and my Chocolate Chia Puddings. For a baked chocolate dessert, my Black Bean Choco Brownies are a delicious vegan, dairy free, gluten free and refined sugar free option.

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Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Ingredients
 20 biscuits of your choiceI used Mr Organic choco-orange biscuits
 60 g unsalted pistachio kernelsany nuts go as well
 3 tbsp cocoa powder
 3 tbsp fine sugar - I used xylitol
 150 g softened butter (depending on how crumbly you want it)
 200 g chocolate mirror glaze
 Toppings: edible roses, sprinkles, nuts or fresh fruit for decoration

Method
1

Crumble the biscuits as fine as possible before placing them in a mixing bowl

2

Grind the pistachios and add it to the bowl, along with the cocoa powder, sugar, and butter. Mix together well. The mixture should stick together slightly (depending on how much butter you use, the more butter the firmer the cake)

3

Line a tin or a deep dish with baking paper, foil or grease it. Add the crumble mixture to the tin and spread evenly. Place in the fridge for at least an hour to set

4

Take the tin out of the fridge. Flip the crumble onto a serving plate to prepare for glazing. Pour the mirror glaze over the cake, decorate with edible roses, sprinkles, nuts or fresh fruit

5

Store in the fridge until ready for serving

Ingredients

Ingredients
 20 biscuits of your choiceI used Mr Organic choco-orange biscuits
 60 g unsalted pistachio kernelsany nuts go as well
 3 tbsp cocoa powder
 3 tbsp fine sugar - I used xylitol
 150 g softened butter (depending on how crumbly you want it)
 200 g chocolate mirror glaze
 Toppings: edible roses, sprinkles, nuts or fresh fruit for decoration

Directions

Method
1

Crumble the biscuits as fine as possible before placing them in a mixing bowl

2

Grind the pistachios and add it to the bowl, along with the cocoa powder, sugar, and butter. Mix together well. The mixture should stick together slightly (depending on how much butter you use, the more butter the firmer the cake)

3

Line a tin or a deep dish with baking paper, foil or grease it. Add the crumble mixture to the tin and spread evenly. Place in the fridge for at least an hour to set

4

Take the tin out of the fridge. Flip the crumble onto a serving plate to prepare for glazing. Pour the mirror glaze over the cake, decorate with edible roses, sprinkles, nuts or fresh fruit

5

Store in the fridge until ready for serving

No Bake Choco-Orange & Pistachio Crumble Cake

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