1 handful sesame seeds
1/2 cup macadamia nuts (or cashew nuts for not trully raw version), soaked over night
10 tablespoons beet juice
2 tablespoons coconut oil, melted
a pinch Himalayan salt
a pinch cayenne pepper (or chilli powder)
1/2 lemon, juiced/squeezed
a handful of parsley leaves
Soak the nuts for 3-4 hours. Drain the nuts and combine them with the beet juice, coconut oil, lemon juice and the spices in a food processor. Mix until well blended and smooth.
Spoon the mixture into a pastry bag fitted with a plain nozzle and then transfer it to the freezer for 15 minutes. In the meantime, slice the cucumber and the radishes. Make sure the cucumber slices are not too thin.
Top each cucumber slice with a radish slice. Pipe out the mixture on the radish slices and then sprinkle them sesame seeds and decorate with parsley leaves.
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