Ingredients
Scale
For the Crust:
- 50 gr 1.7 ounces Almond Meal
- 50 gr 1.7 ounces Unsweetened Coconut Flakes
- 50 gr 1.7 ounces Dried White Mulberries
For the Cantaloupe Cream:
- 1/2 Cantaloupe
- 1/2 Banana
- 1/4 cup 35 g Raw Almonds, soaked
- 3 Dates
For the Beet Cream:
- 1 small Beet
- 1/2 Banana
- 1/4 cup 35 g Raw Almonds, soaked
- 3 Dates
For the Toppings:
- 2 Passion Fruits
- 20 Raspberries
Instructions
- Soak the almonds for at least 20 minutes, discard the soaking water and rinse them well.
- Prepare the crust by mixing all the ingredients together in a food processor until you get a crumbly dough.
- Take a full tablespoon of dough and press it with your fingers on the bottom of 6 muffin silicon molds.
- Clean the cantaloupe, dice it and blend it together with the other ingredients in a high speed blender (I use a Vitamix). Process until the cream is completely smooth and velvety.
- Scoop 2 tbsp of cantaloupe cream over each nut crust.
- To prepare the beet cream, peel the beet, dice it and blend it on high together with the other ingredients like you just did for the cantaloupe cream.
- Put the beet cream into a pastry bag (if you don’t have one, you can simply use a ziplock bag and make a small cut at one of the corners) and squeeze out small amounts of cream inside the cantaloupe cream until it pops out creating a nice rainbow of colors.
- Store the pastries in the freezer and let them harden for about 4 to 5 hours.
- When it’s time for dessert, take the pastries out of the freezer 15 minutes before serving and decorate them with some passion fruit and fresh raspberries.
- Enjoy!! Eating gluten free has never been this tasty!
- Category: Dessert