Raw beetroot tarts

For the crust:
75 g almond flour
6 figs (soaked for 30 min in water)
1 tsp salt

For the filling:
150 g cashews, soaked for 2 hours and drained
1 small cooked beetroot
2 – 3 tbsp agave or maple syrup
1 orange, peeled
1 tsp vanilla

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To make the filling:

  1. Blend all ingredients together until smooth.
  2. Pour into your tart crusts and refrigerate for at least 2 hours.

To make the crust:

  1. Blend the figs, salt and almond flour together until you get a sticky dough.
  2. Press into tart tins.
  3. Put in the fridge while you make the filling.

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Decorate with fresh berries, chopped almonds and mint leaves.

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