Pink velvet vanilla pie 

I’m definitely a girly girl (always have been and I think I always will be) but there comes a time when its a bit weird to be dressed head to toe in shades of fuschia, rose and pastel pink, although apparently that didn’t stop me from doing it at university when frankly I should have known better, but I seem to have grown out of it (and those clothes) now. But pink is still my favourite colour, so these days I just enjoy eating it instead. Although having said that I now have a little daughter (yay!) so I can happily fulfil my pink obsession by living vicariously through her and dressing her in all my favourite shades. I just hope she doesn’t decide to be a tomboy, but right now she’s not even crawling yet let alone making wardrobe selections so I get to choose. Apart from when Mr H dresses her and some rather questionable ensembles get put together, but I digress.

So back to the pink thing. In my opinion pink food is prettier, which means it’s tastier too, and this pink velvet vanilla pie is certainly no exception. I created it for my nieces second birthday party – she doesn’t LOVE pink as much as I do so I’m working on it via her subconscious as she does love desserts – hence the inspiration for this one.

It’s made with only six ingredients, and it’s totally guilt and refined sugar free so won’t leave you (or your little ones) bouncing off the walls. Although it is such a fab colour you’d be forgiven for thinking it would be packed with E numbers, but that’s beetroot for you! Isn’t nature just miraculous hey!

This pie not only looks like it’d get top marks at Barbie’s bake-off, but it tastes so yummy too. The base is chocolatey and chewy and the filling is super creamy, light and oh so vanilla-y, and the flavours and textures just work so well together that I’m sure you’re going to love it as well!


For the base

  • 1 1/2 cups cashews
  • 1 cup dates
  • 4 tbsp cacao
  • 1/2 a raw beetroot, peeled

For the pie filling  

  • 2/3 cup coconut cream
  • 1 cup cashews, soaked in water for at least 4 hours
  • 1 tsp vanilla extract
  • 1/2 a raw beetroot, peeled
  • 1/4 cup coconut oil
  • 4 tbsp maple syrup or honey

To make the base, simply pop the ingredients in a food processor and whizz for a couple of minutes until they form a sticky mixture. Spoon this into a pie dish or cake tin and shape it so that it forms a crust.

For the filling, combine the ingredients in a food processor or high speed blender and blend for around five minutes until really smooth and creamy. Spoon into the pie crust and pop into the freezer for at least two hours to set. Remove from the freezer half an hour before serving and cut into slices. Drizzle with raw chocolate for extra deliciousness!

Love, Mrs H xx

One thought on “Pink velvet vanilla pie 

  1. Pingback: Be Your Own Valentine with These Recipes - HBC Magazine

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