No Bake Mango Beet Cream Pie with Almond, Coconut, Rice cereal crust and Awards. Vegan Gluten-free Oil-free recipe

This was my second entry for the Virtual Chopped- the Vegan Edition hosted by Isa @ Post Punk Kichen. This time it is was a dessert round.

Check out my first entry - Mango Beet Halwa bites(fudgy bites) with Candied Beet Coconut thin cookies, topped with Candied beet cubes.

The mystery ingredients were:

Mango

Red Beet

unsweetened coconut flakes

crisp rice cereal

This tart is all whole ingredients and a must try this summer. For a creamier filling, use more cashews. Add sweetener and spices to taste.

Pulse dates, ground almond, coconut and rice cereal. Press into tart pan

Puree Mango with ground cashew to make Mango creme.

Grate beets and then blend with ground cashew, coconut flakes, sugar and water. Bring to a boil, cool, swirl into the mango cream.

Eat as is, or freeze for an hour to firm up and make easy slices.

If you like these simple and summery tarts/pies, then please do drop by to VOTE for my Chocolate Cream berry Pie on the EO's Vegan Summer Recipe Challenge here.:)

Another combination I love is this Strawberry and Mango Layer Cream Pie, pictured below. This pie has almond coconut date crust(same as the recipe below, without the rice cereal). and is raw.

Blend a few strawberries, raw sugar, and powdered cashew into a smooth puree. Layer over Mango cream. If not any other way, try the pie with just some very ripe mango cream. It makes for an amazing summer treat!

This pie is being shared at Allergy Friendly wednesdays, Ricki's wellness weekend, Hearth and soul blog hop, Slightly indulgent tuesdays, ella's Friday potluck, Amee's fit and fab fridays.

No Bake Mango Beet Cream Pie

Gluten, Soy, Refined Oil free recipe. Nut-free option. Single Serve

Ingredients: 1 4.5 inch pan

Crust:

4-5 soft dates

3 Tablespoons ground raw almond(I grind a bunch of nuts every few days)

2 Tablespoons coconut flakes

2-3 Tablespoons rice krisp cereal

pinch of sea salt

(a few drops of water/agave if needed)

Mango cream:

Half a ripe mango

1 Tablespoon ground raw cashew

2-3 Tablespoons water

raw sugar if needed

Beet Cream:

Half a medium beet or 1 small beet peeled and grated

1 Tablespoons coconut flakes

1 Tablespoon ground raw cashew

2 Tablespoons raw sugar/coconut sugar/sweetener of choice

3-4 Tablespoons water

Spices: pinch of cinnamon, ginger, cloves, all spice(optional)

Method:

Crust:

Pulse the ground almonds, dates and coconut together until dates are well combined and mixture sticks together when pressed.

Add the rice krispies to the mixture and give it 1 pulse to coarsely break up some.

Knead the mixture for a few seconds to release some of the coconut oil which will help bring it together.

Add a few drops of water or non dairy milk or agave to help stick well, if needed.

Press the crust on a 4.5 inch tart pan. and Freeze while you prep the cream filling.

Mango cream:

Blend the mango, ground raw cashew and water to a smooth mousse consistency and keep. Add raw sugar/sweetener of choice if the mango is not very ripe.

Beet Cream:

Grate the beet, and add to blender. Blend with ground cashew, coconut flakes, raw sugar, spices and water into a smooth puree.

Pour puree in a pan and bring to a boil on low heat, to cook the beet and thicken the mixture. Cook for another 3-4 minutes after the boil, until it thickens and does not taste raw. Let cool a bit.

Take the crust out. Layer the mango and beet cream to preference, marble or swirl it.

You can top with some finely chopped mango too.

Freeze for 2-3 hours. Serve when firm.

Pardon the messy swirls.. The pacman was forgotten on the counter to thaw while I finished a Cookie dough pint and pondered over the blog name change.

Now to the Awards from the Bloggie world. Heather@SundayMorningBananaPancakes and Richgail@AstigVegan passed on One Lovely blog award and Vicky@GlutenfreeSCDandVeggie passed on the Sunshine award! Thank you for the love you all:)

5 things you might not know about me -

I wanted to study Medicine, but then dropped Biology because of the mandatory frog dissection. Fortunately for the froggies, live animal dissections were banned in most schools a year later.

Then I had a choice between Architecture, and Computer Science & engineering and at the last minute, decided on CS.

Hubbs and me both have this common trait, that if someone tells me what I should do, I dont like to do it. It is much stronger in hubbs though, he will do the exact opposite;)

hmmm, what else.. I was a crazed party animal (by my standards, hubbs says that that is close to normal for a lot of people.. I am mostly a quiet person except when mad at something).. when I was in Chicago. Working in the finance world, new job, living a cut-throat, fun and stressed life. The whole finance industry with the misplaced priorities on the monies and just the general lifestyle did not work out for me.

I did not really know how to gossip till my roomies in grad school taught me to. I think I should Not have picked that up. :)

Passing on the awards to the following amazing bloggers. Ladies please feel free to use any of the award formats. (Rules for the awards on Heather's and Vicky's posts). Hope you all are having an amazing week.

Gabby @ Veggie Nook - Gabby has a wealth of information about so many things on each amazing post.

Amy @ Fragrant Vanilla Cake If you havent yet seem Amy's tremendously beautiful raw cheesecakes, you are missing out.

Caitlin @ The Vegan Chickpea Caitlin is just the sweetest blogger you want to know.

Sarah @ The Sweet Life I recently happened upon The Sweet Life and Sarah keeps coming up with amazing recipes with gorgeous pictures

Gigi @ Veganville You just have to head on to Veganville

And the glowing ladies Jess and Jesse! (Happy go lucky vegan , Cupcakes and Kale)

Have a great week all!