White Chocolate Berry Tart
Instructions
BEFORE MAKING RECIPE*Make sure almond pulp is well strained before using
**Place the can of full fat coconut milk in the fridge
***Soak cashews in water overnight or for at least 4 hours
CRUST
1. 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.
2. 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
1. 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.
4. 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.
CHOCOLATE LAYER
1. While berry filling cools, make 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.
2. 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.
3. 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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