In autumn, when beetroot (beets), lime and ginger are in season I love to make one of these pies. Beetroot has amazing cleansing properties so why not put it in a decadent dessert I say. It also gives the most amazing earthy flavour to this recipe. That, combined with the zingy freshness of the lime and ginger, is a match made in heaven.
Makes 1 large pie
Prep time: 20 minutes (+ setting time)
125 g (4½ oz/1 cup) sunflower kernels
90 g (3 oz/1 cup) desiccated coconut
30 g (1 oz/¼ cup) cacao powder*
1 teaspoon vanilla powder*
10 medjool dates*, pitted
1 pinch salt
390 g (14 oz/2½ cups) cashew nuts
105 g (3½ oz/¾ cup) beetroot (beets), grated
125 g (4½ oz/½ cup) coconut yoghurt*
185 ml (6 fl oz/¾ cup) lime juice
125 ml (4 fl oz/½ cup) maple syrup*
1 tablespoon minced fresh ginger
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
Boil 750 ml (25½ fl oz/3 cups) of water and pour over the cashew nuts. Leave to soak while you prepare the crust.
Add all the crust ingredients to a food processor. Pulse to combine and process until the mixture begins to stick together.
Press into a pie case or springform cake tin.
Drain and rinse the cashew nuts. Add all the filling ingredients to a blender or food processor. Pulse to combine and blend until super smooth. Pour onto the prepared crust. Scatter with the black and white sesame seeds and place in the freezer for at least 4 hours to set.
Remove from the freezer 10–20 minutes before slicing and serving.
This recipe was published with permission in Issue 66 of The Art of Healing magazine. It is an extract from Whole by Harriet Birrell published by Hardie Grant Books. Photographer: © Nikole Ramsay.