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Raw Orange & Baobab Tartlets

Raw Orange & Baobab Tartlets Recipe

These Orange & Baobab Tartlets are just the thing to serve at a dinner party or special occasion as they're guaranteed to wow! Maximise the surprise factor and don't mention that they're raw, vegan and gluten free until everyone's cleaned their plates. 

Makes 6


For the base:
1 tsp Aduna Baobab Powder
1/2 cup shredded coconut
1/2 cup pecans
1 tbsp almond butter
1 tbsp coconut oil
8 Medjool dates, pitted

For the cashew cream:
1 tsp Aduna Baobab Powder
1 cup cashews, soaked overnight
1/3 cup almond milk
1/3 cup fresh orange juice
2 tbsp maple syrup/honey
1 tsp orange extract
fresh berries to decorate


The night before you are planning to make the tarts, place the cashews in a bowl and cover them with plenty of cold water. Leave to soak for at least 8 hours (especially if you don’t have a high speed blender. This will make the process much easier).

Start by making the tartlet bases. Add the nuts to a food processor and blitz until a coarse flour. 

Add the pitted dates, shredded coconut, cashew butter, coconut oil and 1 tsp of baobab powder. Blitz again until a sticky dough starts to form.

Grease the tart tins with a little coconut oil. Using your fingers, press the nutty bases into the tins (base and sides). Once all the tins are filled, place in the fridge to firm up while you prepare the filling. 

To make the filling, drain and rinse the soaked cashews. Place them in a blender, together with the almond milk, maple syrup, orange extract, orange juice and remaining baobab powder and blend until everything is smooth and creamy.

Take the tarts out of the fridge and fill them to the top with the cashew cream. Cover them with cling film and place them in the freezer to firm up for at least 2 hours.

Take them out of the freezer about half an hour before serving. Gently pop the tarts out of their tins and decorate them with fresh berries or your favourite fresh fruit, refrigerate and serve.

You can also make them in advance and store them in the fridge covered with cling film.


Recipe by Happy Skin Kitchen