No Bake Mango Beet Cream Pie with Almond, Coconut, Rice cereal crust and Awards. Vegan Gluten-free Oil-free recipe

Instructions

Crust:

1. 1

   Pulse the ground almonds, dates and coconut together until dates are well combined and mixture sticks together when pressed.

2. 2

   Add the rice krispies to the mixture and give it 1 pulse to coarsely break up some.

3. 3

   Knead the mixture for a few seconds to release some of the coconut oil which will help bring it together.

4. 4

   Add a few drops of water or non dairy milk or agave to help stick well, if needed.

5. 5

   Press the crust on a 4.5 inch tart pan. and Freeze while you prep the cream filling.

Mango cream:

1. 6

   Blend the mango, ground raw cashew and water to a smooth mousse consistency and keep. Add raw sugar/sweetener of choice if the mango is not very ripe.

Strawberry Cream:

1. 7

   Blend 3-4 strawberries with a Tbsp ground cashew.

Beet Cream:

1. 8

   Grate the beet, and add to blender. Blend with ground cashew, coconut flakes, raw sugar, spices and water into a smooth puree.

2. 9

   Pour puree in a pan and bring to a boil on low heat, to cook the beet and thicken the mixture. Cook for another 3-4 minutes after the boil, until it thickens and does not taste raw. Let cool a bit.

3. 10

   Take the crust out. Layer the mango and beet cream to preference, marble or swirl it.

4. 11

   You can top with some finely chopped mango too.

5. 12

   Freeze for 2-3 hours. Serve when firm.