Your Cart

close

White Chocolate Cranberry Tart

Servings: 8-10 slices
Prep time: 10 minutes
Cook time: 30 min
Additional time: 3 hours

article name

Ingredients

Crust:
  • 1 ½ cups gluten-free oats
  • 1/2 cup almonds
  • 5 tbsp coconut oil (melted)
  • 2 tbsp maple syrup
Cranberry Layer:
  • 2 cups cranberries
  • 1 cup water
  • 1/4 cup maple syrup
  • 1 tsp agar agar
White Chocolate Layer:
  • 2/3 cup coconut milk
  • 1/3 cup cashew pulp
  • 1 cup cashews
  • 3/4 cup cacao butter
  • 4 tbsp vegan white chocolate chips
  • 1/4 cup maple syrup
  • Pinch of salt

Directions

For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.

In a small saucepan add cranberries, water and maple syrup. Simmer for about 10-15 minutes over low-medium heat until cranberries have broken down. With a hand mixer puree cranberries and add a little bit of water if sauce is too thick. Add 1 tsp of agar agar powder and simmer for another 5 minutes over low-medium heat. Set aside to cool for a couple minutes, then spread cranberry jam/sauce into the crust (½ way full) and let set in the fridge for another 15 minutes.

In the meantime prepare the white chocolate layer. Melt white chocolate and cacao butter in a small saucepan over low heat and set aside.

In a food processor or high speed blender add cashews, maple syrup, coconut milk and cashew pulp. Process until completely smooth. Add melted chocolate/cacao butter and process until combined. Pour white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours. Garnish with cranberries and white chocolate chips and serve immediately.

Store leftovers in the refrigerator for up to 3 days.