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
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•vegan•healthy•delicious•simple•valentines day•
Ingredients:
•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

Directions:
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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