Cashew + beet slice

Cashew + Beet Slice

Yield ~ 8 bars

Filling:

1 small red beet, with peel on

1 can of coconut milk, cold

3/4 cup (115g) cashews, soaked in water for at least 4 hours

3 tbsp maple syrup

2 tbsp coconut oil, melted

1/4 tsp salt

Base:

1/2 cup (100g) dried figs

3/4 cup (120g) toasted almonds

2 tbsp maple syrup

1/2 tsp cardamom

1/4 tsp salt

In a small saucepan, cover beet with water and boil until tender, ~ 45-50 minutes. Drain and allow beet to cool, then remove skin and roughly slice into 3-4 pieces - you should have about 100g of cooked beet.

Meanwhile, make the base: Soak dried figs for 10 minutes in warm water to soften, then drain and remove any hard stems. In a food processor combine drained figs, almonds, maple syrup, cardamom and salt. Pulse until mixture is combined and holds its shape when squeezed into a ball, then transfer to a parchment-lined 8.5”x4.5” baking pan. Press into an even layer, cover and place in the fridge.

Carefully skim cream off of the top of the coconut milk (it should be ~1/4 cup) and add it to a high-powered blender along with the beet slices, drained cashews, maple syrup, coconut oil and salt. Blend on high-speed until a very smooth, homogenous mixture forms, then pour it evenly over prepared base with the help of a spatula. Cover and place in freezer until firm, at least 4 hours and up to overnight.

When you’re ready to serve, let sit at room temperature for 10 minutes before slicing. Warm the blade of a chef’s knife by running it under warm water, dry blade off, then slice into 3/4” inch wide bars, cleaning off and re-warming the knife blade after each cut. Garnish with dried rose petals and pistachios (optional).