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.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

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.



You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.