No Bake Mango Beet Cream Pie

Top down shot of a beet cream pie on a green back ground

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No Bake Mango Beet Cream Pie

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

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Keyword: dessert for one, gluten free dessert, vegan dessert

Servings: serving

Author: Vegan Richa

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)

US Customary - Metric

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

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