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Traditional Heritage
Vegan Beet Squares
Ingredients
- 1 cup steamed beets / 1 large beet
- 1/4 cup water
- 2/3 cup almond flour
- 6–8 Medjool dates
- 1/2 tsp cardamom powder
- 1 tbsp coconut oil
- 2 tbsp coconut flour
- 1/4 cup grated coconut
- 1 tbsp almond flakes, for decorating
Directions
- Wash and peel the beetroot, then cut it into thin discs.
- Steam the beet discs until soft.
- Blend the steamed beetroot with the pitted Medjool dates and water into a smooth puree.
- Heat half of the coconut oil in a pan. Add the beet puree, almond flour, coconut flour, and mix well.
- Sauté until the mixture thickens and starts leaving the sides of the pan, about 4–6 minutes.
- Add the cardamom powder and mix well.
- Spread the mixture into a greased pan, allow it to cool, and cut into squares.
- Garnish each square with an almond flake and serve.
