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!