A guilt-free tart with flavors reminiscent of traditional, Christmas dishes, this is an excellent alternative to fruit cake or Christmas mince pies. This recipe is free from dairy, soy, egg, wheat, gluten, refined sugar.
INGREDIENTS
Base:
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon powdered ginger
2 ½ cups shredded coconut
1 ½ cups dates (use medjool dates or soak regular dates in hot water for 20min to soften)
Filling:
1 small beet (boiled and peeled)
1 cup fresh or frozen red berries (if frozen, defrost before using)
1 cup coconut milk (divided)
2 teaspoons gelatin
½ cup water
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1 teaspoon powdered ginger
3 tablespoons stevia (or other sweetener to taste)
INSTRUCTIONS
Base
Combine all ingredients in the food processor in two batches. Pulse for two minutes, scrape the sides, then pulse again for two minutes.
Place parchment paper in a cake tin, pour and press in the base mix, being careful to spread the mixture evenly to avoid cracks while cooking.
Chill in the fridge for 15 minutes to harden.
Cook at 360 degrees F for 15 minutes.
Refrigerate again for an additional 15 minutes.
Filling
Place water and gelatin in a saucepan and stir over low heat for approximately 10 minutes or until the gelatin becomes spongy.
Place the beetroot and ½ cup coconut milk into the food processor and pulse for two minutes, then pour into a mixing bowl.
Place the remaining coconut milk and berries into the food processor and pulse for two minutes.
Add to beetroot mix and combine with all spices and desired sweetener. Add in the gelatin water and mix again.
Pour this filling over the base. It will be liquid at this stage, so it must be put in the fridge for five hours minimum or overnight.
Peel parchment paper gently away once set.
Suggested pairings:
Sprinkle with a little extra ginger and cardamom for that traditional Christmas taste. Garnish with holly.