Cranberry Crème Tarts with an Iron Boost
For the Crust
  • 2 cups shredded coconut
  • 1cup Medjool Dates, pitted
  • 3tbsp raw cacao powder
  • 1 1/2teaspoons PureFood IronDon’t need iron? Swap this with PureFood C instead.
For the Cranberry Crème
  • 2tbsp Chopped Beets
  • 2tbsp Cacao Buttermelted
  • 1/4tsp vanilla bean powder
  • 500mL Full-fat coconut milkchilled overnight in the fridge
  • 1/2cup Dried Cranberries
  • 1tbsp Coconut Sugar
  • Pinch Sea Salt
For the Garnish (optional)
  • 1tbsp Black Sesame Seeds
  • 4sprigs Mint leaves
  • Pinch Fleur de sel
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!