Description
A delicious gluten-free cranberry white chocolate tart combining a crunchy oat and almond crust with a tangy cranberry layer and a smooth, creamy vegan white chocolate topping. Perfect for festive occasions and dessert lovers seeking a dairy-free treat.
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 in 1:1 ratio)
White Chocolate Layer
- 2/3 cup coconut milk (or cashew milk as substitute)
- 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: In a food processor, pulse gluten-free oats and raw almonds until combined. Add melted refined coconut oil and maple syrup, then process until the mixture is moist and holds together when pressed. Firmly press the dough into a tart pan, ensuring the crust goes up the sides evenly. Bake at 350°F for 15 minutes until golden brown. Let cool for 10 minutes, then transfer the crust onto 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 small amount of water if too thick. Stir in 1 tsp agar agar powder and simmer for another 5 minutes. Let cool slightly, then spread the cranberry sauce evenly halfway into the crust. Refrigerate for 15 minutes to set.
- Prepare the white chocolate layer: Melt vegan white chocolate and cacao butter together over low heat in a small saucepan, then set aside to cool slightly. In a food processor or high-speed blender, blend soaked cashews, maple syrup, and coconut milk until smooth and creamy. Add the melted chocolate-cacao butter mixture and a pinch of salt, then blend again until fully combined.
- Assemble the tart: Pour the white chocolate mixture over the set cranberry layer in the tart shell. Refrigerate the entire tart for 2 to 3 hours until firm and fully set.
- Serve: Garnish the tart with sugar-coated cranberries and vegan white chocolate chips. Serve immediately. Store any leftovers in the refrigerator for up to 3 days.
Notes
- Soak cashews in water overnight or for at least 3-4 hours to ensure a smooth white chocolate layer.
- Use refined coconut oil to avoid a strong coconut flavor in the crust.
- You can substitute agar agar with gelatin powder in a 1:1 ratio if not vegan.
- Ensure to melt cacao butter and vegan white chocolate gently over low heat to prevent burning.
- Leftover tart keeps well refrigerated for up to 3 days, best consumed within this time.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 20 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
