Description

Indulge in the delightful flavors of our White Chocolate Cranberry Tart, a perfect dessert for any occasion that balances the tartness of cranberries with the sweetness of white chocolate.

Ingredients

Scale

1 1/2 cups gluten-free oats

1/2 cup raw almonds

5 tbsp coconut oil (melted)

2 tbsp maple syrup

2 cups cranberries (fresh or frozen)

1 cup water

1/4 cup maple syrup

1 tsp agar agar

2/3 cup coconut milk

1 cup raw cashews (soaked)

3/4 cup cacao butter (melted and cooled)

1/3 cup maple syrup

pinch of salt

4 tbsp vegan white chocolate (melted and cooled)

Instructions

Preheat your oven to 350°F (175°C). In a food processor, blend the gluten-free oats and raw almonds until finely ground. Add melted coconut oil and maple syrup, blending until combined. Press the mixture evenly into the bottom of a tart pan.
Bake the crust in the preheated oven for about 15 minutes or until golden. Remove from the oven and let cool.
For the cranberry layer, combine cranberries, water, and maple syrup in a saucepan. Bring to a boil and simmer until the cranberries burst. Stir in agar agar and allow to cool slightly before spreading over the cooled crust.
For the white chocolate layer, blend soaked cashews, coconut milk, melted cacao butter, maple syrup, and a pinch of salt in a high-speed blender until smooth and creamy. Pour over the cranberry layer.
Drizzle melted vegan white chocolate on top and use a toothpick to create designs. Refrigerate for at least 2 hours to set before slicing and serving.

Notes

For a creamier texture, soak cashews for at least 4 hours. If using gelatin instead of agar agar, adjust accordingly as needed.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360 kcal
Sugar: 25 g
Sodium: 120 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 60 mg

Keywords: White Chocolate Cranberry Tart, dessert, gluten-free, tart, cranberries, white chocolate