CRANBERRY CRÈME TARTS

I found this beautiful vegan tart� by © Emily von Euw from The Rawsome Vegan Cookbook.

Makes four tarts

Crust:

_2 cups shredded coconut

1 cup dates

3 tablespoons cacao powder

1 1/2 teaspoons Pranin Organic’s PureFood Iron_

Cranberry crème:

_2 tablespoons chopped beet

2 tablespoons melted cacao butter

1/4 teaspoon vanilla powder

1 500ml can full fat coconut milk

1/2 cup dried cranberries

1 tablespoon coconut sugar

Pinch sea salt_

Garnish (optional):

_1 tablespoon black sesame seeds

4 sprigs mint leaves

Pinch fleur de sel_

To make the crust: grind the coconut shreds into 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 wanna use for the crème. Blend all the ingredients together until smooth, sweet and pink; adjust according to taste. Pour into your tarts crust, decorate with black sesame seeds, mint leaves and fleur de sel if you want, and leave the fridge overnight. Enjoy!

 

Original recipe by� © Emily von Euw