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Orange Beetroot Tartlets with Adlmond-Fig Crust

Posted in on 2015-05-12
Orange Beetroot Tartlets with Adlmond-Fig Crust
Difficulty 5 minutes Serves 3 huge tartlets
These little tarts are a delicious way to introduce people to raw food! The filling is rich yet subtle and light. The unique combination of ingredients will come bursting on your mouth as you take a bite. Try this simple recipe by Emily von Euw of


1 cup gooey dried figs
3/4 cup almond flour 

1 cup cashews, soaked in water for 3 hours then rinsed 
1/4 cup peeled and chopped red beet 
2 tablespoons coconut sugar
1 teaspoon lemon juice
1 peeled and chopped orange

3 tablespoons chopped pistachios


To make the crust: blend the figs and almond flour together until you get a sticky, very thick paste that's similar to heavy dough. Press into lined tart tins. If the dough is too sticky when you're trying to press it into the tart tins, just wet your fingers a little.

To make the cream: blend all ingredients together until smooth and like very thick yogurt. Pour into your tart crusts and refrigerate overnight so the flavours can develop. Garnish with chopped pistachios and enjoy! Note: I had some left over cream so I blended it with water and got pink cashew beet mylk. Cool.