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Sweet Beet Chocolate Tart

  • Author: Meghan Telpner
  • Total Time: 1 hour 30 mins



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


For the Crust

  1. Preheat oven to 350.
  2. Grind nuts and flax seeds and combine in a mixing bowl.
  3. Mix in all remaining ingredients and mix thoroughly.
  4. 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.
  5. Place in oven and bake for about 15-20 minutes until edges start to darken and the crust feels dry.
  6. Remove from oven and allow to cool.

For the Filling

  1. Place beets and agave into a pot and bring to a boil. Reduce to simmer for about 15 minutes until beets are soft.
  2. In a mixing bowl, mix together eggs, oil, applesauce and vanilla.
  3. Puree together beets and agave until smooth texture.
  4. Mix beets into wet mixture and then add the cocoa.
  5. Mix thoroughly and pour over crust.
  6. 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