White Chocolate Berry Tart
Instructions
- Crust
- For the crust add oats and almonds into a food processor. Pulse until finely ground. Then add maple syrup, almond pulp and coconut oil. Process for a few seconds 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 the crust appears golden brown. Let sit for about 10 minutes and then transfer onto a cooling rack.
- Berry Filling
- In a small saucepan add mixed berries, water and maple syrup. Simmer for about 5-10 minutes over low-medium heat until cranberries have broken down.
- With a hand mixer, puree the berry mixture. Add 1 tsp of agar powder and simmer for another 5 minutes over medium-high heat while stirring continuously. Set aside to cool for a couple minutes, then pour berry jam/sauce into the crust (½ way full) and let set in the fridge for about 15 minutes.
- White Chocolate Layer
- In the meantime prepare the white chocolate layer. Add vegan white chocolate chips, coconut oil and solid part of coconut milk in a small saucepan and heat over low until chocolate has melted. Set aside.
- In a food processor or high speed blender add cashews, agave syrup, coconut milk/white chocolate mixture and cashew pulp. Process for about 5-10 minutes until completely smooth. Pour white chocolate/cashew mixture into the tart and let set in the refrigerator for about 2-3 hours.
- Garnish with fresh berries and white chocolate chips and serve immediately.
- Store leftovers in the refrigerator for up to 3 days.
Ingredients
CRUST1 ½ cups gluten-free oats
½ cup almonds
¼ cup almond pulp* (from almond milk)
4 tbsp coconut oil (melted)
3 tbsp maple syrup
BERRY FILLING
3 cups mixed berries (frozen or fresh)
½ cup water
2 tbsp maple syrup
1 tsp agar agar
WHITE CHOCOLATE LAYER
1 can full fat coconut milk** (solid part of a can refrigerate overnight)
¼ cup cashew pulp (optional, from cashew milk)
1 cup soaked cashews***
¾ cup vegan white chocolate chips
2 tbsp agave syrup (sub with maple syrup)
3 tbsp coconut oil
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