Description
This delightful Cranberry White Chocolate Tart combines a gluten-free oat and almond crust with a tangy cranberry layer and a creamy vegan white chocolate topping, perfect for a festive dessert or special occasion treat.
Ingredients
Scale
Crust
- 1 1/2 cups gluten-free oats
- 1/2 cup raw almonds
- 5 tbsp coconut oil (melted)
- 2 tbsp maple syrup
Cranberry Layer
- 2 cups cranberries (fresh or frozen)
- 1 cup water
- 1/4 cup maple syrup
- 1 tsp agar agar (substitute with gelatin powder 1:1 ratio)
White Chocolate Layer
- 2/3 cup coconut milk (sub with cashew milk)
- 1 cup raw cashews (soaked)
- 3/4 cup cacao butter (sub with vegan white chocolate), melted and cooled
- 1/3 cup maple syrup
- Pinch of salt
- 4 tbsp vegan white chocolate, melted and cooled
Instructions
- Prepare the crust: Add oats and almonds into a food processor and pulse until combined. Add maple syrup and melted coconut oil, then process into a moist dough. Firmly press the dough into the tart pan, pressing up the sides. Bake at 350°F for 15 minutes until the crust is golden brown. Let cool for 10 minutes, then transfer to a cooling rack.
- Make the cranberry layer: In a small saucepan, combine cranberries, water, and maple syrup. Simmer over low-medium heat for 15 minutes until cranberries break down. Puree with a hand mixer, adding a little water if too thick. Stir in agar agar powder and simmer for another 5 minutes. Let cool for a couple minutes, then spread cranberry sauce halfway into the crust. Refrigerate for 15 minutes to set.
- Prepare the white chocolate layer: Melt vegan white chocolate and cacao butter in a small saucepan over low heat, then set aside. In a food processor or high-speed blender, blend soaked cashews, maple syrup, and coconut milk until smooth. Add melted chocolate and cacao butter mixture, then process until combined.
- Assemble the tart: Pour the white chocolate mixture over the set cranberry layer in the crust. Refrigerate for 2 to 3 hours until fully set. Garnish with sugar-coated cranberries and white chocolate chips before serving.
- Storage: Store leftovers in the refrigerator for up to 3 days.
Notes
- Soak cashews in water overnight or for at least 3 to 4 hours to achieve a creamy texture.
- Use refined coconut oil to avoid imparting coconut flavor to the crust.
- Substitute agar agar with gelatin powder in a 1:1 ratio if not vegan.
- Maple syrup can be adjusted to taste for sweetness.
- Ensure the tart is fully set in the fridge before serving for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 15 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
