Can I make vibrant raw beetroot and rosemary tarts [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

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Vibrant Raw Beetroot and Rosemary Tarts
[Vegan, Gluten-Free]

KF By: Kelly Fielding

Author Bio

Kelly is a passionate writer and raw/vegan chef who combines her love of writing with... Read More

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Raw Beetroot and Rosemary Tarts [Vegan, Gluten-Free]

Dairy Free

Vegan

These little tarts are a delicious way to introduce people to raw food! The filling is rich yet subtle and light and the bases hold together well without needing to be dehydrated. You could try some other fillings too- perhaps a pumpkin and coriander or avocado and basil. You can... Read More

Ingredients You Need for Vibrant Raw Beetroot and Rosemary Tarts [Vegan, Gluten-Free]

The base:

1 cup of almond meal
6 sun dried tomatoes
1 teaspoon of psyllium husk
1 teaspoon of coconut oil
1/2 cup of sunflower seeds
1teaspoon of tamari
1 teaspoon of apple cider vinegar
2 tablespoons of flax seed meal

Filling:

1/2 cup of soaked cashews- strained and rinsed
1/2 a cup of soaked sunflower seeds- strained and rinsed
1 tablespoon of lemon juice
1 teaspoon of apple cider vinegar
1 teaspoon of tamari
6 rosemary leaves
1 teaspoon of balsamic vinegar
1 small beetroot grated
1/4 of a zucchini grated
1/2 a teaspoon of salt
1/4 inch piece of fresh ginger
1 tablespoon of coconut oil
2 tablespoons of filtered water

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How to Prepare Vibrant Raw Beetroot and Rosemary Tarts [Vegan, Gluten-Free]

To make the crusts, place all of the ingredients in your food processor and process until the mixture comes together and forms a dough.
Press the dough into 4 small pie tins or muffin trays- make sure to line them so they can pop out easily.
Place the bases in the fridge while you make the filling.
Place all of the ingredients in a high speed blender and blend until the mixture is very smooth and creamy. You may need to add a touch more water, but try and keep the mixture firm and not too runny.
Use a spatula to distribute the filling between the four bases and then place the tarst back in the fridge for at least an hour or two to set.
Top the tarts before serving with fresh mint and a scatter of sesame seeds.
Enjoy!

Notes

You can freeze the bases for 4 weeks. The tart filling with also keep in a container in the fridge for a few days so you can make a bigger batch and it is delicious simply as a dip or spread.

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