Gluten, Soy, Refined Oil free recipe. Nut-free option. Single Serve

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 1 serving
  • Category: Dessert
  • Cuisine: American

Ingredients

Crust:

  • 4-5 soft dates
  • 3 Tablespoons ground raw almond (I grind a bunch of nuts every few days)
  • 2 Tablespoons coconut flakes
  • 2-3 Tablespoons rice krisp cereal
  • pinch of sea salt
  • a few drops of water/agave if needed

Mango cream:

  • 1/2 ripe mango
  • 1 Tablespoon ground raw cashew
  • 2-3 Tablespoons water
  • raw sugar if needed

Beet Cream:

  • 1/2 medium beet (or 1 small beet peeled and grated)
  • 1 Tablespoons coconut flakes
  • 1 Tablespoon ground raw cashew
  • 2 Tablespoons raw sugar/coconut sugar/sweetener of choice
  • 3-4 Tablespoons water
  • Spices: pinch of cinnamon, ginger, cloves, all spice(optional)

Method

Crust:

  1. Pulse the ground almonds, dates and coconut together until dates are well combined and mixture sticks together when pressed.
  2. Add the rice krispies to the mixture and give it 1 pulse to coarsely break up some.
  3. Knead the mixture for a few seconds to release some of the coconut oil which will help bring it together.
  4. Add a few drops of water or non dairy milk or agave to help stick well, if needed.
  5. Press the crust on a 4.5 inch tart pan. and Freeze while you prep the cream filling.

Mango cream:

  1. Blend the mango, ground raw cashew and water to a smooth mousse consistency and keep. Add raw sugar/sweetener of choice if the mango is not very ripe.

Strawberry Cream:

  1. Blend 3-4 strawberries with a Tbsp ground cashew.

Beet Cream:

  1. Grate the beet, and add to blender. Blend with ground cashew, coconut flakes, raw sugar, spices and water into a smooth puree.
  2. Pour puree in a pan and bring to a boil on low heat, to cook the beet and thicken the mixture. Cook for another 3-4 minutes after the boil, until it thickens and does not taste raw. Let cool a bit.
  3. Take the crust out. Layer the mango and beet cream to preference, marble or swirl it.
  4. You can top with some finely chopped mango too.
  5. Freeze for 2-3 hours. Serve when firm.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.