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
To make the filling:
- Blend all ingredients together until smooth.
- Pour into your tart crusts and refrigerate for at least 2 hours.
To make the crust:
- Blend the figs, salt and almond flour together until you get a sticky dough.
- Press into tart tins.
- Put in the fridge while you make the filling.
Decorate with fresh berries, chopped almonds and mint leaves.