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.

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.

Blend 3-4 strawberries with a Tbsp ground cashew.

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.