White Chocolate Cranberry Tart
Ingredients
- 1 1/2 cups gluten-free oats
- 1/2 cup 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
- white chocolate layer
- 2/3 cup coconut milk
- 1/3 cup cashew pulp (optional)
- 1 cup cashews
- 3/4 cup cacao butter
- 1/4 cup maple syrup
- pinch of salt
- optional: 4 tbsp vegan white chocolate
Preparation
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 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 (1/2 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, coconut milk and cashew pulp
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 cranberries and white chocolate chips and serve immediately
Store leftovers in the refrigerator for up to 3 days
