Beetroot and Pistachio slice - Dessert Recipe

Beetroot and Pistachio slice

Prep 20 mins chilling time 2 hours  Makes 12 slices

Plan ahead: Grease & line a slice tin.

Slice ingredients:

¾ cup raw pistachios

¼ cup dates, chopped

½ cup raw beetroot, grated

1 teaspoon cinnamon

Pinch allspice (optional)

¼ cup organic, un-hydrogenated coconut oil

2 ½ cups almond meal

Icing ingredients:

¼ cup dates, chopped

¼ cup raw cacao or cocoa powder

¼ cup cacao butter, melted

¼ cup full-fat coconut cream

1 teaspoon pure vanilla extract or paste from ¼ of a vanilla bean

Method: Chop half the pistachios into small chucks and set them aside. Add the dates, beetroot, spices, coconut oil the un-chopped pistachios to the food processor with the almond meal, and blend to combine. Then stir in the chopped pistachios. Press into prepared tin.

For the icing: Blend the dates until they form a thick paste, then add the remaining ingredients, and blend to combine. Spread over slice and place in the fridge to set for at around 2 hours.