Lauren Kuda

Ingredients:

Crust

• 3/4 cup tigernut flour

• 1/4 cup coconut flour

• 1/3 cup pitted dates

• 1/4 cup melted coconut oil

• 3-4 tablespoons water

  

Filling

• 1 cup raw cashews (soaked in hot water for 4-5 hours, drained, and rinsed)

• 1 cup roasted beets, diced

• 1/4 cup coconut cream

• 1/4 cup melted coconut oil

• 3 tablespoons maple syrup

• 1 teaspoon vanilla extract

• pinch of salt

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Directions:

1. Coat a 7" springform pan with coconut oil. 

2. Add crust ingredients to a food processor except for the water and blend until combined. Add the water a tablespoon at a time and blend until the dough sticks together between your fingers.

3. Press into the bottom of pan and place in the freezer.

4. Meanwhile, add the filling ingredients to the food processor and blend until smooth.

5. Pour filling over the crust and smooth out the top. Garnish with cacao nibs and dried rose petals if desired.

6. Place in the freezer for at least 4-5 hours to set.

7. Let thaw for 10-15 minutes before slicing.