White Chocolate Cranberry Tart

Prep time: 10 minutes Cook time: 30 min | Additional time: 3 hours

Wow you guests with this delightful White Chocolate Cranberry Tart. Perfectly creamy with just the right amount of tartness from the cranberry filling. A great way to use your leftover cashew pulp!

Servings: 8-10 slices

Gluten Free

Naturally Sweetened

Vegan

Ingredients

Crust:

1½ cups gluten-free oats
½ cup almonds
5 tbsp coconut oil (melted)
2 tbsp maple syrup

Cranberry Layer:

2 cups cranberries
1 cup water
¼ cup maple syrup
1 tsp agar agar

White Chocolate Layer:

⅔ cup coconut milk
⅓ cup cashew pulp (from cashew milk)
1 cup cashews
¾ cup cacao butter
4 tbsp vegan white chocolate chips
¼ cup maple syrup
pinch of salt

Directions

Step 1

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.

Step 2

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.

Step 3

Let sit for about 5-10 minutes and then transfer onto a cooling rack.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Step 8

In a food processor or high speed blender add cashews, maple syrup, coconut milk and cashew pulp. Process until completely smooth.

Step 9

Add melted chocolate/cacao butter and process until combined.

Step 10

Pour white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours.

Step 11

Garnish with cranberries and white chocolate chips and serve immediately.

Step 12

Store leftovers in the refrigerator for up to 3 days.