• Line the base of cake or tart pan with a removable bottom with parchment paper.
• In a large bowl, mix together almond flour, ground pistachios, cocoa powder, sweetener, and salt, until you get a soft dough.
• Press the dough into the bottom of a cake tin covered with parchment paper, using a measuring cup to flatten it.

Pistachio ganache layer:

• Pour pistachio cream into the bottom of the chocolate tart crust. Transfer to fridge to cool for at least 2 hours.

To make vegan chocolate ganache:

• Open coconut milk without shaking. Remove the coconut creamy part up top, then top with enough of the coconut water to get to 1 ¼ cups (300 ml) in total volume. Microwave the coconut milk in 30 second batches until it is hot and simmering, about 1 ½ minutes in total.
• Transfer chocolate to heatproof bowl. Top with heated coconut milk and set aside for 5 minutes until chocolate has fully melted.
• Gently whisk the vegan ganache, working in small circles from the center and spreading outwards, until the whole ganache is glossy and dark. Do not rush or whisk overly vigorously, or your ganache will not be be evenly tempered.

Assemble chocolate pistachio cake:

• Pour ganache into chocolate tart crust, right above the pistachio cream layer. Top with crushed and ground pistachios.Transfer to fridge to cool completely, at least 4 hours.