Vegan Beetroot Pie with Avocado Cream

4 servings

30 minutes

The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.

Energy value per serving

• Calories: 652
• Proteins: 10.6g
• Fats: 48g
• Carbohydrates: 45.1g

Ingredients

• Beetroot juice: 100 ml
• Cashew: 100 g
• Coconut oil: 60 ml
• Lime: 1 pc
• Liquid glucose: 70 g
• Pecan: 50 g
• Hazelnut: 50 g
• Dates: 4 pc
• Orange juice: 15 ml
• Vanilla extract: 1 ml
• Avocado: 0.5 pc
• Lemon juice: 25 ml
• Invert syrup: 70 g

Cooking steps

1. Preliminary preparation: soak the nuts in cold water for 24 hours in advance.

2. For the base, soak the nuts and blend all ingredients (50 g pecans, 50 g hazelnuts or almonds, 4 dates, 15 ml orange juice, 0.5 ml vanilla extract) into a coarse mixture.

   Required ingredients:

   • Pecan: 50 g
   • Hazelnut: 50 g
   • Dates: 4 pieces
   • Orange juice: 15 ml
   • Vanilla extract: 1 ml

3. For the top layer, blend the juice of 1 lime and all ingredients (100 ml beet juice, 100 g cashews, 60 g coconut oil, 1 lime, 40 g inverted syrup) until smooth.

   Required ingredients:

   • Beetroot juice: 100 ml
   • Cashew: 100 g
   • Coconut oil: 60 ml
   • Lime: 1 piece
   • Invert syrup: 70 g

4. For the cream, mix all ingredients (half an avocado, 25 ml of lemon juice, 30 g of inverted syrup) in a blender until smooth.

   Required ingredients:

   • Avocado: 0.5 piece
   • Lemon juice: 25 ml
   • Invert syrup: 70 g

5. Mix the mass for the top layer with the cream.

6. Evenly layer the nut base in a round shape with a diameter of 26 cm.

7. Spread the upper layer mixed with cream, smooth it out, and place it in the refrigerator for 2-3 hours.