Vegan Beetroot Pie with Avocado Cream
4 servings
30 minutes
The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
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.
- 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.
- Beetroot juice: 100 ml
- Cashews: 100 g
- Coconut oil: 60 ml
- Lime: 1 piece
- Invert sugar 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.
- Avocado: 0.5 piece
- Lemon juice: 25 ml
- Invert sugar 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.