IMG_7611I had a beet in a my fridge and remembered it was time for Valentine treats the following day. So, what a perfect alternative to use for red dye. Beet! Did you know red food dye stays in your body for nearly 20 years? Yep. No thank you. I’ll take a beet any day! And with any excuse I find to be in the kitchen in my comfy clothes, listening to my country music and surrounded by candles…I will take! I made these lovely little treats. I don’t exactly know what to call them…other than delicious. You will find the recipe below after you glance at my “artistic” photos. Haaaaaaa. Enjoy xx



•vegan•healthy•delicious•simple•valentines day•
•1 cup dates (be sure NOT to soak)
•1/2 cup almonds
•sea salt

•2 cups of cashews soaked 2-8 hours (I boil water in my tea kettle then use that hot water to soak them. It speeds up the process.)
•1/2 beet, shredded with a cheese shedder
•1/4 cup maple syrup (if you don’t have a liquid sweetener you can also melt 1/4 cup coconut oil with about 1/4 cup coconut sugar)
•2 tablespoons apple cider vinegar
•2 tbsp water or non-dairy milk

1.) in a food processor, blend together the almonds & dates until smooth. Place in bottom of casserole dish or 8″ pan & sprinkle top with the desired amount of sea salt. (gives it a salted caramel taste, mm)
2.) once the cashews have fully softened, in a food processor combine the cashews until smooth
3.) place on top to the date crust
4.) top with whatever you wish! I used unsweetened coconut
5.) freeze over night (if you can wait that long, hehe)

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