Raw tartlets make such a lovely entree—both visually appealing and delicately delicious. They are simple to make and always impress anyone new to the idea of raw food too! I hope you enjoy them.
YIELDS
4 small tarts
PREP TIME
COOK TIME
TOTAL TIME
- Base:
- 1 cup almond meal
- 6 sundried tomatoes
- 1 teaspoon psyllium husk
- 1 teaspoon coconut oil
- 1/2 cup walnuts
- 1 teaspoon tamari
- 1 teaspoon apple cider vinegar
- 2 tablespoons flaxseed meal
- Filling:
- 1 cup soaked cashews--strained and rinsed
- 1 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- 1/4 cup fresh mint leaves
- 1 medium ripe avocado
- 1 cup peas
- 1/2 teaspoon salt
- 1 tablespoon coconut oil
- 2-3 tablespoons coconut milk
Directions
For the Bases:
1. To make the bases, place all of the ingredients in your food processor and process until the mixture comes together and forms a soft dough. Do not over process as the oils will release and the mixture will separate, so keep an eye on it!
2. Press the base mixture into 4 small tart tins or muffin trays and place the bases in the fridge while you make the filling.
For the Filling:
1. Place all of the ingredients in a high speed blender and blend until the mixture is very smooth and creamy. You may need to stop and scrape down the sides of your blender once or twice to ensure everything is well mixed. You can also use a food processor but it wont be quite as smooth. Taste and season accordingly.
2. Use a spatula to distribute the filling between the four bases and then place the tarts back in the fridge for at least an hour or two to set. If you can allow them to set overnight that is even better. Top the tarts before serving with fresh mint or rosemary and a scatter of chopped pistachios.
Also by Kelly: Café Gratitude-Inspired Cauli, Kale & Sweet Potato Bowl
Related: Raw Vegan Coconut Cream Berry Tarts
French Radish And Peas Bruschetta
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Photos: Kelly Alexander
