Beet Chiffon Pie with Raw Cacao Crust
Ingredients:
Crust:
- ½ cup sprouted sunflower seeds
- ½ cup cocoa powder (we used raw cacao powder)
- ½ cup coconut flour
- ½ cup dates
- 8 Tbsp butter (plus more for greasing pie plate)
Directions:
- Grease an 8-inch pie plate with butter or soft coconut oil.
- Add all ingredients to a food processor, blend till combined. Using a piece of wax or parchment paper, press into the pan. Set aside.
Filling:
- 1 ½ cups purée made with Dr. Cowan’s Garden Three-Beet Powder (Add 1/3 cup powder to a bowl. Pour 2 cups boiling water over the powder, whisk to blend, and let sit for 15 or 20 minutes to thicken. It should be about the same thickness as canned pumpkin purée, so add a bit more water if needed.)
- ½ cup almond or coconut milk
- 2/3 cup maple syrup
- 3 pastured eggs, separated
- ½ tsp cinnamon
- ½ tsp sea salt
- 1 Tbsp unflavored gelatin (we use Great Lakes brand)
- ½ cup heavy cream, preferably raw, whipped
- Melted dark chocolate
Directions:
- In a saucepan, combine the beet purée, milk, maple syrup, egg yolks, cinnamon and sea salt.
- Whisk thoroughly over medium heat.
- When the mixture begins to steam, whisk in the gelatin a little bit at a time to prevent clumping.
- Bring the mixture to a low boil while whisking, then remove from heat and allow to cool.
- Refrigerate the mixture until it is completely cool and slightly set (about 20 to 30 minutes).
- Beat egg whites until stiff peaks form. Gently fold the egg whites into the filling mixture.
- Pour filling into pie crust and smooth the top with a spatula.
- Chill in the ‘fridge till set. When ready to serve, whip cream (add a little maple syrup and vanilla extract, if you like), top the pie with whipped cream and drizzle with melted dark chocolate. Serves 6.
