Place walnuts in a blender or food processor and pulse until a ground consistency. Then add dates, cacao powder, and shredded coconut. Note 1: Dates should be moist and sticky. If yours are dry, soak them in warm water for 20 minutes, then drain excess water until you get a sticky dates puree. Note 2: the ½ cup of dates was measured with dates pitted and packed. Then, pulse again to combine all the ingredients. The result should be a grainy but sticky mixture. Tip: if it is still not sticky, add a few drops of water and pulse again. This will add moisture to the dates and solve the issue.

Take an 8’’ square pan and line it with parchment paper. Transfer the base mixture into the prepared pan and press it down to cover it evenly.

To make the filling: place soaked and drained cashews, liquid stevia, vanilla extract, salt, melted coconut oil, canned coconut milk, and cacao powder in a food processor or blender and pulse until completely smooth. In my experience, blenders and high-speed food processors achieve a softer texture than regular food processors.

Note 3: Canned coconut milk; I’ve spooned first the solids of a 14oz can and filled the rest of the cup with the liquid part.

Pour the filling over the prepared base, extend it evenly. Then, refrigerate for at least 3 hours or until completely set. This process can be sped up by placing the dessert in the freezer for one hour and then moving it to the fridge to set.

Prepare the pistachio praliné: To make the pistachio praline, you need to make caramel first. So, add brown sugar and water into a small pot and place it over a medium heat stovetop until it turns amber brown and thickens. Once you notice thick bubbles on top of the caramel, leave it for one more minute and remove it from heat. In the meantime, place pistachios over a tray. Using a non-stick tray or covering it with a baking mat will be helpful in the next step. Once your caramel is ready, pour it over the pistachios and coat them evenly, you’ll need to be quick as the caramel will harden fast. Let it harden for 20 to 30 minutes.

Once pistachios are hard enough, use a metal spatula to lift the caramelized pistachio pieces. Add those pieces into a food processor to make the praline. Blend until it gets to your desired consistency.