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1
Soak the almonds for at least 20 minutes, discard the soaking water and rinse them well.
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2
Prepare the crust by mixing all the ingredients together in a food processor until you get a crumbly dough.
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3
Take a full tablespoon of dough and press it with your fingers on the bottom of 6 muffin silicon molds.
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4
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.
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5
Scoop 2 tbsp of cantaloupe cream over each nut crust.
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6
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.
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7
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.
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8
Store the pastries in the freezer and let them harden for about 4 to 5 hours.
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9
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.
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10
Enjoy!! Eating gluten free has never been this tasty!
