Ingredients
Scale
For the Crust
- 1/2 cup almonds, ground to meal in food processor
- 1/2 cup pecans, ground to meal in food processor
- 1/4 cup ground flax seeds, ground
- 1 Tbs coconut oil
- 2 Tbs honey
- 1/4 cup arrowroot starch (or potato if that’s what you have)
- 1 tsp Vanilla extract
- 1/4 cup water
For the Sweet Beet Chocolate Filling
- 2 ½ cups grated beets
- 1/2 cup agave or honey
- 4 eggs
- 1/4 cup coconut or grapeseed oil
- 1/4 cup apple sauce
- 1 tablespoon vanilla extract
- ½ cup cocoa
Instructions
For the Crust
- Preheat oven to 350.
- Grind nuts and flax seeds and combine in a mixing bowl.
- Mix in all remaining ingredients and mix thoroughly.
- Grease a round pyrex baking dish with coconut oil and press crust mixture evenly around dish (it may help to wet your fingers to keep ‘dough’ from sticking)- be sure to press it up the sides of the dish as well.
- Place in oven and bake for about 15-20 minutes until edges start to darken and the crust feels dry.
- Remove from oven and allow to cool.
For the Filling
- Place beets and agave into a pot and bring to a boil. Reduce to simmer for about 15 minutes until beets are soft.
- In a mixing bowl, mix together eggs, oil, applesauce and vanilla.
- Puree together beets and agave until smooth texture.
- Mix beets into wet mixture and then add the cocoa.
- Mix thoroughly and pour over crust.
- Return tart to oven and bake for another 35-40 minutes, until cake portion is firm and a tooth pick comes out clean.
- Prep Time: 15 mins
- Cook Time: 75 mins
- Category: Dessert