This vegan raw tart not only looks beautiful but tastes great too. The colour from the beetroot is a stand out and is complemented with the figs and cacao in the base. I used organic beetroot which has a natural sweet clean texture and can really be tasted when eating this Tart. I have had some lovely complements from those who have brought a slice at the organic markets, which is why it is becoming a regular feature. It is quite easy to make and contains necessary vitamins, fibre and superfoods to keep replenishing us in our busy daily lifestyle. It is also great because it can be portioned up and frozen and is then available when those cravings for something sweet hits you. This treat is also quite light to eat and only contains natural sweetness.

Ingredients

• 1 cup dates
• 1/2 cup dried apples
• 1/2 cup figs
• 1/2 cup coconut
• 1/4 cup buckwheat
• 1/4 cup cacao
• 1 tablespoon agave/maple

Blend the first 6 ingredients together when combined add the syrup. Then press into a 22cm springform tin.

• 2 medium beetroot grated (400g)
• 1 1/2 cups soaked cashews (soak them in a plant based milk for at least 3 hours)
• 3/4  cup coconut cream
• 1/2 cup coconut oil
• 1 teaspoon cinnamon
• 2 tablespoon maple syrup
• 2 teaspoon psyllium husk

Blend all these ingredients together until smooth, will take around 5 minutes. Pour on top of the base and refrigerate for a couple of hours. Alternatively you can put into the freezer for an hour. Cut when set and drizzle with raw chocolate and beetroot powder.

Raw Chocolate

• 40g cacao powder
• 50g coconut oil
• 1 tablespoon maple syrup/ agave