Raw Peach and Fig Tarts, Guest Post by Clover of RealFoodRenegades.com

 

Today, Clover of RealFoodRenegades.com is sharing a recipe with us! She is a fellow teen food blogger who shares recipes on her site for vibrant, healthy living. And how fantastic are her photography skills?! This girl is a serious inspiration to me every day, and her recipes all look so delicious. I hope you all enjoy these Peach + Fig Tarts!

 

Enter, Clover…

 

I’m so excited to be posting on Sadie’s incredible blog today! I am constantly inspired by this girl’s work and passion, and it is an honor to be here.

 

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Today I’m sharing a beautiful end-of-summer treat – Raw Peach and Fig Tarts with Cashew Cream! Perfect for using up the last of this summer’s bounty of peaches and figs, these tarts combine a hint of the approaching fall season with a touch of cinnamon goodness. And what better way to finish off the summer than with a dessert that everyone can eat? These tarts are not only Paleo and grain-free, but vegan, dairy-free, and fruit-sweetened, as well.

 

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Enjoy these pretty little tarts with friends and family, celebrating the start to a new school year (if you’re a teenager, like me!) and giving thanks for a wonderful summer. Happy eating 🙂

Raw Peach and Fig Tarts
Serves 8
Raw, Vegan
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For the tart crusts
  1. 1 cup packed pitted Sayer or Medjool dates
  2. 1 cup unsweetened shredded coconut
  3. ½ cup roasted cashew nuts
  4. ¼ cup cashew nut butter
  5. ¼ tsp cinnamon
  6. Pinch of sea salt
For the cashew cream filling
  1. ½ cup cashew butter
  2. ¾ cup chilled coconut cream
  3. ¼ tsp cinnamon
  4. ¼ tsp pure vanilla extract
Garnish
  1. Fresh peaches and/or figs, sliced or made into fruit roses
  2. Chopped roasted cashew nuts
Instructions
  1. In a food processor, blend all tart crust ingredients. Add in ⅛ - ¼ cup of water until the mixture combines and forms a slightly sticky ball.
  2. Remove mixture from the processor and refrigerate until chilled.
  3. Meanwhile, in the same food processor, blend all cashew cream filling ingredients until smooth.
  4. Roll the chilled tart crust dough into small balls, using ~ 2 tbsp per ball. Indent each ball with your thumb and press into free-form tart shapes on a wax-paper-lined baking sheet.
  5. Spoon the cream into the tart crusts.
  6. Refrigerate until the cream filling is completely set.
  7. Garnish tarts with fruit slices/roses and groats/chopped nuts, and serve!
Goodies Against The Grain http://goodiesagainstthegrain.com/

 

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Clover is a 15 year old Canadian foodie with a passion for creating

and sharing beautiful, nourishing allergy-free fare. You can learn more

about Clover here and join her journey on Instagram.

 

 

4 Comments
  • Clover @ When Blue Apples Fly
    Posted at 23:35h, 12 September Reply

    Yay!!! So happy to guest post here, Sadie! 🙂 Lots of love!

    • Sadie
      Posted at 01:21h, 13 September Reply

      It was so lovely having you! Thanks for the rad recipe 😉

  • Aya @ A Healthy Story
    Posted at 14:29h, 14 September Reply

    These look so so good, Clover! Love that you used such healthy and pure ingredients.

    Sadie, I absolutely love your blog! I’m looking forward to exploring more and following along.

    • Sadie
      Posted at 00:05h, 15 September Reply

      Thanks, Aya! Enjoy 🙂

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