Happy Monday! I had a super busy weekend—-(so much yoga teacher training! Twin Cities Veg Fest! a really great talk about FBI repression and police brutality! oh, and did I say so much teacher training)?—-but I decided to add another thing on my list of to-do’s: the Post Punk Kitchen Vegan Chopped Challenge (Dessert Round)! What’s that, you ask? Isa (the cookbook author extraordinaire behind PPK) announces a list of ingredients on her blog and challenges her readers to create a dish with them (plus any other ingredients we want). This round included: mango, red beets, dried unsweetened coconut flakes, and rice puff cereal.
Because I knew I had such a busy weekend, I honestly didn’t think I was going to have time to get something together, but something came over me on Saturday night and I started brainstorming. After training was over on Sunday, I came home and went straight to the kitchen. The result? Coconut Mango Cream Pies with Beet Reduction.
These things taste good. Like reeeeally good. The mango filling is rich, tropical, and creamy, and it’s cradled in the crunchy sweetness of a rice puff almond meal crust. To top it off, I used the beets to make a simple syrup reduction, which provides a lovely complement to the fruity tart treat.
This recipe takes a couple steps, but it’s well worth it!
Coconut Mango Cream Pies with Beet Reduction
1 1/2 c brown rice cereal
3/4 c almond meal
1 T dried coconut
2 T agave
1 c soaked cashews (macademia nuts would be even better, but I am too poor for those babies; whatever you use, make sure to soak for at least an hour, preferably over night)
1/2 cup fresh mango pieces
1 t vanilla
4 T coconut oil
4 T agave
1/2 cooked beet, skin removed
2 c water
1/4 c agave
1/4 t powdered ginger
1. First, start prepping your beet. Preheat the oven to 350 degrees, then wrap a large beet in tin foil. Place beet on a baking sheet in the oven.
2. Now, make your crust by putting all the crust ingredients in a food processor. Once combined into a fine sand-like consistency, press into your pie pan or mini-tart pans.
3. Next, make your filling. Add all the ingredients for the filling, (EXCEPT the coconut oil), into the food processor and begin blending. Once filling starts to get smooth, slowly start to add the melted coconut oil through the top of the food processor. Once it’s all blended in, fill your tart pans (or pie pan) with the batter. Place your tarts in the refrigerator for at least a couple of hours.
4. When your beet is soft, peel it, then cut in half. Place one half in your (cleaned) food processor to create shredded beet pieces. In a medium size pot, place the beets with agave, water and ginger. Simmer for 30 minutes, until a syrup begins to form around the edges.
5. Drizzle the tarts with syrup, top with coconut, and serve!
Doing the Chopped challenge was super fun! Wish me luck that Isa and the judges like the recipe! : )
I’m also linking this post to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free!
How was your weekend? Do you watch the show “Chopped”? Do you love PPK?!