Description
This Cranberry White Chocolate Tart combines a gluten-free oat and almond crust with a vibrant cranberry layer and a creamy vegan white chocolate topping. Perfectly sweetened with maple syrup and set with agar agar for a delightful, dairy-free dessert.
Ingredients
Scale
Crust
- 1 1/2 cups gluten-free oats
- 1/2 cup raw almonds
- 5 tbsp coconut oil (melted, refined)
- 2 tbsp maple syrup
Cranberry Layer
- 2 cups cranberries (fresh or frozen)
- 1 cup water
- 1/4 cup maple syrup
- 1 tsp agar agar (or gelatin powder 1:1 as substitute)
White Chocolate Layer
- 2/3 cup coconut milk (can substitute with cashew milk)
- 1 cup raw cashews (soaked for at least 3-4 hours or overnight)
- 3/4 cup cacao butter (or 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 gluten-free oats and raw almonds into a food processor and pulse until combined. Add maple syrup and melted refined coconut oil, then process until a moist dough forms. Firmly press the dough into a tart pan, making sure to press up the sides. Bake at 350°F for 15 minutes until golden brown. Let the crust sit 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 the mixture with a hand mixer, adding a little water if too thick. Stir in 1 tsp agar agar powder and simmer for another 5 minutes. Let the mixture cool for a few minutes, then spread it halfway into the cooled 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 and set aside to cool. In a food processor or high-speed blender, blend soaked cashews, maple syrup, coconut milk, and a pinch of salt until completely smooth. Add the melted chocolate-cacao butter mixture and blend again until combined.
- Assemble and chill: Pour the white chocolate mixture over the set cranberry layer in the tart pan. Refrigerate the tart for 3 hours to allow it to fully set.
- Serve: Garnish with sugar-coated cranberries and white chocolate chips. Serve immediately. Store leftovers in the refrigerator for up to 3 days.
Notes
- Soak cashews in water overnight or for at least 3-4 hours to ensure smooth blending.
- Use refined coconut oil to avoid adding a strong coconut flavor, unless preferred.
- Gelatin powder can be used instead of agar agar in a 1:1 ratio but will make the tart non-vegan.
- Sugar-coated cranberries and white chocolate chips make attractive garnishes but are optional.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
