Raw Apricot Beetroot Fool

by Edward Daniel

Raw Beetroot Apricot Fool came about because I wanted to create a dish that combined sweet and tart flavours together. This recipe is ideal for a dinner party and it should be eaten within a couple of days of making it – it begins to oxidise quite rapidly even if kept in the fridge. Ideally, it should be served immediately.

Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 60g pumpkin seeds
  • 60g sunflower seeds
  • 1 medium beetroot, peeled
  • 12tbs filtered water
  • pinch of salt
  • 250g vegan cream
  • 100g apricots, dried
  • 1tsp vanilla extra
  • ¼ lemon, juice
  • coconut shavings


  1. In a food processor, combine the pumpkin and sunflower seeds to a fine consistency.
  2. Add the beetroot, water and salt to the seed mixture. Process until smooth. Set to one side.
  3. In a blender combine the apricots, cream, vanilla extract and juice. Set to one side.
  4. In a large serving dish layer the beetroot mixture with the apricot mixture.
  5. Garnish with coconut shavings.
  6. Serve immediately.



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