Cranberry White Chocolate Tart

 

crust

1 1/2 C. gluten-free oats

1/2 C. raw almonds

5 T. coconut oil (melted)**

2 T. maple syrup

 

cranberry layer

2 C. cranberries (fresh or frozen)

1 C. water

1/4 C. maple syrup

1 tsp. agar agar (substitute with gelatin powder 1:1 ratio)

 

white chocolate layer

â…” C. coconut milk (sub with cashew milk)

1 C. raw cashews (soaked*)

¾ C. cacao butter (sub with vegan white chocolate), melted and cooled

1/3 C. maple syrup

Pinch of salt

4 T. vegan white chocolate, melted and cooled

 

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. 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. Let sit for about 5-10 minutes and then transfer onto a cooling rack. 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. 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 (or gelatin powder) and simmer for another 5 minutes over low-medium heat. 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. In the meantime prepare the white chocolate layer. Melt white chocolate and cacao butter in a small saucepan over low heat and set aside.  In a food processor or high speed blender add cashews, maple syrup and coconut milk. Process until completely smooth. Add melted chocolate/cacao butter and process until combined. Pour white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours. Garnish with sugar coated cranberries and white chocolate chips and 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.

**use refined (vs unrefined) coconut oil to avoid coconut flavor