Cranberry Crème Tarts with an Iron Boost
For the Crust
Medjool Dates, pitted
raw cacao powder
Don’t need iron? Swap this with PureFood C instead.
For the Cranberry Crème
vanilla bean powder
Full-fat coconut milk
chilled overnight in the fridge
For the Garnish (optional)
Black Sesame Seeds
Fleur de sel
To Make the Crust:
Grind coconut shreds into a powder in a blender. Then, add the rest of the ingredients and blend until a moist dough forms.
Press into lined tart tins and leave in the fridge.
To Make the Crème
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.
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!