Cranberry Crème Tarts with an Iron Boost

This recipe was created by Emily von Euw, creator of the award-winning recipe blog, This Rawsome Vegan Life. She is the best-selling author of three cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; and The Rawsome Vegan Cookbook

We asked her to get creative in the kitchen with our PureFood Iron powder, and this is the result: a wonderfully vibrant, decadent vegan creme tart that uses only nutrient dense whole foods! 

Want to read more from Emily? Be sure to read her guest blog post, “Nourishing My Body and Mind with Whole Food Nutrition“.

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Cranberry Crème Tarts with an Iron Boost
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Servings
tarts
Ingredients
For the Crust
For the Cranberry Crème
For the Garnish (optional)
Servings
tarts
Ingredients
For the Crust
For the Cranberry Crème
For the Garnish (optional)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
To Make the Crust:
  1. Grind coconut shreds into a powder in a blender. Then, add the rest of the ingredients and blend until a moist dough forms.
  2. Press into lined tart tins and leave in the fridge.
To Make the Crème
  1. Scoop the thick fat out of the can of coconut milk - this is what you want to use for the crème. Blend all of the ingredients together until smooth, sweet, and pink. Adjust according to taste.
  2. Pour into your tart crusts, decorate with black sesame seeds, mind leaves, and fleur de sel, and leave in the fridge overnight to set. Enjoy!
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