Greese 9"tart tin with removable base with little coconut oil and line the base with baking paper.

Place the peeled and quartered beetroot into a small pot, cover with water and leave to cook covered for about 30 minutes until soft. Turn off the heat and place your hibiscus tea bags or flowers into the pot, cover and leave to infuse for at least 20 minutes. You will need ¼ cup (60 ml) of the infused water in the recipe. You can enjoy the rest.

Preheat the oven to 350 °F (180 °C)

Place walnuts and sunflower seeds into a food processor and blend until ground. Add salt, cinnamon, syrup and coconut oil and blend until the mixture comes together. You should have a sticky mix when pressed together.

Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. Don't go all the way up, about ¾" high. The crust edge on mine was about ¾" tall.

Place into the oven and bake for about 10 to 12 minutes until lightly golden. Remove from the oven and leave to cool down.

Place cooked beets into a high-speed blender, add ¼ cup (60 ml) of the hibiscus infused beet water and blend until smooth. Add oat cream, maple syrup, vanilla, orange zest, juice and cinnamon and blend again until incorporated.

Pour everything into a medium pot, stir in agar flakes and bring the mix to a boil. Leave to simmer for about 10 to 15 minutes stirring frequently until the flakes have dissolved.

Once ready leave to cool down slightly, and pour onto the crust.

Place into a fridge for about half an hour to set.

Before serving top with few blackberries and your choice of foliage.