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Orange-Beetroot Tartlets with Almond-Fig Crust

Orange Beetroot Tartlets
Chef:Emily von Euw

ABOUT THE CHEF

Emily von Euw is the mastermind behind This Rawsome Vegan Life, a hugely popular healthy, vegan lifestyle blog and recipe collection. She lives with her two brothers, two cats, and two parents in the Vancouver area of British Columbia, Canada. She believes in living as naturally, minimally, and sustainably as possible and creates beautiful and delicious recipes that reflect her creativity and passion for the earth for all beings in general.

These Orange-Beetroot Tartlets with Almond-Fig Crust are a dairy-free and vegan dessert that combines a sweet filling made from soaked cashews, beets, coconut sugar and orange with a crust of dried figs and almond flour. Enjoy!

INGREDIENTS

For the Crust 

  • 1 cup gooey dried figs
  • 3/4 cup almond flour

For the Filling

  • 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
DIRECTIONS
  1. For the crust, blend the figs and almond flour together until you get a sticky, very thick paste that’s similar to heavy dough.
  2. 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.)
  3. For the filling, blend all ingredients together until smooth and thick consistency.
  4. Pour into your tart crusts and refrigerate overnight.
  5. optional Garnish with chopped pistachios.
  6. Enjoy!

NOTES

Makes three large tarts.


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Orange Beetroot Tartlets

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