-2 cups raw almonds ground in a food processor
-1/4 cup arrowroot powder
-1/4 cup coconut sugar
-1/4 cup melted coconut oil + some for greasing the pie plate
-1 tsp vanilla
-1/4 tsp sea salt
-1 tbsp of water
-1 1/2 to 2 cups shredded beets (3-4 medium beets)
-1/2 cup 100% maple syrup
-2 local eggs
-1/2 cup melted coconut oil
-1 tbsp of 100% vanilla
-1/2 tsp almond extract (optional) - I have made it with an without and I like it both ways
-1/4 cup almond or organic soy milk + extra for brushing crust
-1/2 cup raw cacao powder (I use the Organic Traditions brand) + some for garnish
-1/4 tsp sea salt
-1 can of organic coconut milk that has been in the fridge overnight -preferably Native Forest or Natural Value brand as these have no BPA in the can linings
-1 tbsp of local honey
1. Preheat oven 350 F and grease a 9 inch pie plate with coconut oil.
2. Ground almonds in food processor or Vita Mix and pour into a large mixing bowl.
3. Add the rest of the crust ingredients and mix. If the mixture seems too dry add an extra tbsp of water but 1 tbsp is usually enough.
4. Push mixture into pie plate and set aside.
6. Change the food processor blade to the "S blade" (if using) and add beets and maple syrup and blend till smooth.
7. Add all other ingredients, blend until smooth and pour into pie crust.
8. Pour a small amount of almond milk or soy milk in a bowl and use a pastry brush to brush down the outside of the pie crust with the milk. This prevents it from burning during baking.
10. While in the oven you can make the coconut whipped cream and store it in the fridge. Click here to see my other blog post on how to make coconut whipped cream. Use only 1 tbsp of honey though.
11. When the pie is cooled use a spatula to spread the whipped cream on top of the pie. Dust with cacao powder if desired. Enjoy!