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Cranberry White Chocolate Tart<\/p>\nCranberry White Chocolate Tart<\/p>\n
<\/p>\n
crust<\/p>\n
1 1\/2 C. gluten-free oats<\/p>\n
1\/2 C. raw almonds<\/p>\n
5 T. coconut oil (melted)**<\/p>\n
2 T. maple syrup<\/p>\n
<\/p>\n
cranberry layer<\/p>\n
2 C. cranberries (fresh or frozen)<\/p>\n
1 C. water<\/p>\n
1\/4 C. maple syrup<\/p>\n
1 tsp. agar agar (substitute with gelatin powder 1:1 ratio)<\/p>\n
<\/p>\n
white chocolate layer<\/p>\n
\u00e2\u2026\u201d C. coconut milk (sub with cashew milk)<\/p>\n
1 C. raw cashews (soaked*)<\/p>\n
\u00c2\u00be C. cacao butter (sub with vegan white chocolate), melted and cooled<\/p>\n
1\/3 C. maple syrup<\/p>\n
Pinch of salt<\/p>\n
4 T. vegan white chocolate, melted and cooled<\/p>\n
<\/p>\n
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 (\u00c2\u00bd 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.\u00c2\u00a0 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.<\/p>\n
<\/p>\n
Notes<\/p>\n
*soak cashews in water overnight or for at least 3-4 hours.<\/p>\n
**use refined (vs unrefined) coconut oil to avoid coconut flavor<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00e2\u2026\u201d C. coconut milk (sub with cashew milk) 1 C. raw cashews (soaked*) \u00c2\u00be C. cacao butter (sub with vegan white chocolate), melted and cooled 1\/3…<\/p>\n