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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 be creative if you like! This filling is really lovely and is great just as a dip or spread also if you wish to double the recipe and have extra!

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

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Ingredients You Need for 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
  • 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

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

  1. To make the crusts, place all of the ingredients in your food processor and process until the mixture comes together and forms a dough.
  2. Press the dough into 4 small pie tins or muffin trays- make sure to line them so they can pop out easily.
  3. Place the bases in the fridge while you make the filling.
  4. 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.
  5. 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.
  6. Top the tarts before serving with fresh mint and a scatter of sesame seeds.
  7. Enjoy!
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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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