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.

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.

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 🙂

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Raw Peach and Fig Tarts

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• Author: Clover C

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Description

Raw, Vegan

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Ingredients

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For the tart crusts

• 1 cup packed pitted Sayer or Medjool dates
• 1 cup unsweetened shredded coconut
• ½ cup roasted cashew nuts
• ¼ cup cashew nut butter
• ¼ tsp cinnamon
• Pinch of sea salt

For the cashew cream filling

• ½ cup cashew butter
• ¾ cup chilled coconut cream
• ¼ tsp cinnamon
• ¼ tsp pure vanilla extract

Garnish

• Fresh peaches and/or figs, sliced or made into fruit roses
• Chopped roasted cashew nuts

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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!

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Nutrition

• Serving Size: 8

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.