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This beet cream pie is the perfect dessert for one. No bake, vegan and gluten free and super easy to make Jump to Recipe   




This was my second entry for the Virtual Chopped- the Vegan Edition hosted by Isa @ Post Punk Kichen. This time it is was a dessert round.
 
The mystery ingredients were:
Mango
Red Beet
unsweetened coconut flakes
crisp rice cereal
 
 
This tart is all whole ingredients and a must try this summer. For a creamier filling, use more cashews. Add sweetener and spices to taste.
 
Pulse dates, ground almond, coconut and rice cereal. Press into tart pan
 
 
Puree Mango with ground cashew to make Mango creme.
 
 
 
Grate beets and then blend with ground cashew, coconut flakes, sugar and water. Bring to a boil, cool, swirl into the mango cream.
 
 
Eat as is, or freeze for an hour to firm up and make easy slices.
 
 
 
Another combination I love is this Strawberry and Mango Layer Cream Pie, pictured below. This pie has almond coconut date crust(same as the recipe below, without the rice cereal). and is raw.
Blend a few strawberries, raw sugar, and powdered cashew into a smooth puree. Layer over Mango cream. If not any other way, try the pie with just some very ripe mango cream. It makes for an amazing summer treat!
 
 
 

No Bake Mango Beet Cream Pie

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By: Vegan Richa
Prep: 15 minutes
Total: 15 minutes
Servings: 1 serving
Course: Dessert
Cuisine: American
Top down shot of a beet cream pie on a green back ground
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Gluten, Soy, Refined Oil free recipe. Nut-free option. Single Serve 
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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)

Instructions 

Crust:

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

Mango cream:

  • 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:

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

Beet Cream:

  • Grate the beet, and add to blender. Blend with ground cashew, coconut flakes, raw sugar, spices and water into a smooth puree.
  • 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.
  • Take the crust out. Layer the mango and beet cream to preference, marble or swirl it.
  • You can top with some finely chopped mango too.
  • Freeze for 2-3 hours. Serve when firm.

Notes

Makes a 4.5 inch pan
Nutritional values based on one serving

Nutrition

Calories: 436kcal, Carbohydrates: 102g, Protein: 15g, Fat: 34g, Saturated Fat: 11g, Sodium: 231mg, Potassium: 890mg, Fiber: 11g, Sugar: 61g, Vitamin A: 2860IU, Vitamin C: 50.7mg, Calcium: 90mg, Iron: 12.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
 
 
Pardon the messy swirls.. The pacman was forgotten on the counter to thaw while I finished a Cookie dough pint and pondered over the blog name change.
 
Now to the Awards from the Bloggie world. Heather@SundayMorningBananaPancakes and Richgail@AstigVegan passed on One Lovely blog award and Vicky@GlutenfreeSCDandVeggie passed on the Sunshine award! Thank you for the love you all:)
 
5 things you might not know about me –
I wanted to study Medicine, but then dropped Biology because of the mandatory frog dissection. Fortunately for the froggies, live animal dissections were banned in most schools a year later.
Then I had a choice between Architecture, and Computer Science & engineering and at the last minute, decided on CS.
Hubbs and me both have this common trait, that if someone tells me what I should do, I dont like to do it. It is much stronger in hubbs though, he will do the exact opposite;)
hmmm, what else.. I was a crazed party animal (by my standards, hubbs says that that is close to normal for a lot of people.. I am mostly a quiet person except when mad at something).. when I was in Chicago. Working in the finance world, new job, living a cut-throat, fun and stressed life. The whole finance industry with the misplaced priorities on the monies and just the general lifestyle did not work out for me.
I did not really know how to gossip till my roomies in grad school taught me to. I think I should Not have picked that up. 🙂
 
Passing on the awards to the following amazing bloggers. Ladies please feel free to use any of the award formats. (Rules for the awards on Heather’s and Vicky‘s posts). Hope you all are having an amazing week.
 
Gabby @ Veggie Nook – Gabby has a wealth of information about so many things on each amazing post.
Amy @ Fragrant Vanilla Cake If you havent yet seem Amy’s tremendously beautiful raw cheesecakes, you are missing out.
Caitlin @ The Vegan Chickpea Caitlin is just the sweetest blogger you want to know.
Sarah @ The Sweet Life I recently happened upon The Sweet Life and Sarah keeps coming up with amazing recipes with gorgeous pictures
Gigi @ Veganville You just have to head on to Veganville
And the glowing ladies Jess and Jesse! (Happy go lucky vegan , Cupcakes and Kale)
 
Have a great week all!
 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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31 Comments

  1. Amy says:

    Thanks so much for the award Richa! You are too sweet :)! This pie sounds like it is right up my alley! I love beets and sweet no bake pies :)!

    Reply
  2. Kristy says:

    I LOVE this little pie! It looks so dang delicious! Not to mention, drop-dead gorgeous!

    I liked learning a little bit more about you! I agree with Caitlin- I cannot picture you in the Chicago finance world! It’s so amazing the twists and turns life takes. 🙂

    Reply
    1. Richa says:

      thanks Kristy.. yup.. lifes full of unexpected turns!

      Reply
  3. The Cooking Actress says:

    Congrats on the awards!! That pie is gorgeeeous!

    Reply
  4. Gabby @ the veggie nook says:

    Thank you so much Richa! I am honoured you would nominate me 🙂

    This is a great submission to the challenge- it’s so beautiful and I bet the flavour is killer.

    Reply
    1. Richa says:

      Your posts always have something new for me:) Keep creating your uber healthy and delicious food

      Reply
  5. glutenfreehappytummy.com says:

    that looks so delicious! i love the flavor combo! so refreshing!

    Reply
  6. shelby everydayvegangirl says:

    This looks absolutely amazing with the mangos and beets…I never would have thought to use mangos this way, but makes sense!

    Reply
    1. Richa says:

      ripe mangoes make the easiest cream. and it doesnt even get too hard when frozen:)

      Reply
  7. Caitlin says:

    just by looking at your pie, i thought it was peanut butter cream with strawberry jelly! it looks and sounds amazing, regardless 😉

    i loved reading your facts. that sucks that you were forced to drop out of med school because of frog dissection. there was no way to get around it? they had no alternatives for you?? that is just horrible. computer science sounds awesome, though. i can’t believe that you used to work in finance in chicago! that seems so NOT you 😉

    and thank you for the award, lady <3

    Reply
    1. Richa says:

      you can make a pb&j pie. 🙂 nope, there wasnt a way since bio for 2 years is mandatory to get into med school. it worked out fine. i cant imagine studying for 10-15 years:)
      <3 back!

      Reply
  8. Hannah says:

    Gorgeous pretty swirls of colour!

    Reply
    1. Richa says:

      Thanks Hannah!

      Reply
  9. RAKS KITCHEN says:

    Looks yummy an totally loved your wooden base!

    Reply
    1. Richa says:

      Thanks Raks. i need to make a couple more of those bases:)

      Reply
  10. Tina says:

    Completely healthy and mouthwatering.

    Reply
    1. Richa says:

      Thanks Tina!

      Reply