As I went to post this, I realized how much dessert I have been posting lately. I thought about switching it up a little but decided you will soon be inundated with my Green Cleanse Info and that we need a little balance- A little chocolate to make up for all the kale soon coming your way!
I recall as a child, going to friends or relatives for Passover and choking down the world’s driest, heaviest matzoh cakes made with weird oils (likely closer to petroleum than food). Thankfully, my mom never ever bought these horrible mock foods like “cake” and “bagels” made from matzoh meal and saw dust.
Who knew a dessert such as this one could even exist under the Passover restrictions?
I’ll bet you can almost smell the sweetness that permeated my home as this was baking in the oven. Now would you believe that this decadent chocolate treat contains not a drop of dairy, not a pinch of sugar and not even a dusting of grain flour? Another bit of healthy delicious magic! A sweet product of love from my kitchen. It is a perfect bit of home baked goodness that would work for both Easter and Passover.
I brought this cake/torte/tart/pie to my parents house tonight to complete our lovely dinner. When I went through the steps of how I made it, my momma thought it sounded like a lot of work. I thought it was a sweet experiment. My inspiration came from Elana’s fabulous Purple Velvet Torte Recipe. Following a recipe as someone else created isn’t as much fun for me. I like the excitement of waiting to see if what I created is a complete disaster or a raving success.
This experiment was a success and is now a new favourite holiday recipe for me (though likely will be eaten all year round). I am now off to make my Sweet Potato Kugle for tonight’s dinner.
What is you favourite holiday treat for Easter or Passover, or any old Spring celebration?
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
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