Walnut, Fig and Beetroot Tart

A pink and tasty treat, combining the nutritious beetroot , figs and walnuts with the goodness of coconut in 3 different forms.

Course Dessert
Servings 12

Ingredients

  • For the base:
  • 1 ½ cups Honest to Goodness walnuts process until it is a fine powder
  • 8 fresh figs
  • 2 tbsp Power Super Foods organic gold raw cacao
  • ½ tsp Simply Organic cinnamon powder
  • Pinch Nirvana pink Himalayan crystal salt
  • For the top layer:
  • 2 cups fresh beetroots peeled and grated
  • 1 cup Mataka coconut butter
  • 2 tbsp Loving Earth cold pressed coconut oil
  • 2 tbsp ecomil coconut milk
  • 2 tbsp Nuilife coconut syrup

Method

  • For the base:
  • Prepare a 20cm springform pan with baking paper on the base.
  • Combine all base ingredients in a blender and mix until it is evenly blended.
  • Pour into cake tin and spread out smooth.
  • Place in freezer to set.
  • For the top layer:
  • Melt the coconut butter with the coconut oil. Allow to cool down completely.
  • Pour coconut mix into a blender, add the beetroot, milk, syrup and blend until smooth.
  • Pour over the base layer and place in freezer to set.
  • Once the tart has set, you can remove it from the tin.
  • Allow a little time to thaw out before serving.
  • Best stored in the freezer.
  • Top with fresh figs and whipped coconut cream.

Shopping List

Honest to Goodness walnuts 
Power Super Foods organic gold raw cacao
Simply Organic cinnamon powder
Nirvana pink Himalayan crystal salt
Mataka coconut butter
Loving Earth cold pressed coconut oil
Ecomil coconut milk
Nuilife coconut syrup

Nicole Soiushkin