Impress your guests with this beautiful Vegan White Chocolate Cranberry Tart! It’s a creamy, perfectly sweet dessert with a tangy cranberry layer that pairs deliciously with the smooth white chocolate filling. Plus, it’s a great way to use up leftover cashew pulp! 🌱
Servings: 8-10 slices
Prep Time: 10 minutes
Cook Time: 30 minutes
Chill Time: 3 hours
Ingredients
Crust
- 1½ cups gluten-free oats
- ½ cup almonds
- 5 tbsp coconut oil, melted
- 2 tbsp maple syrup
Cranberry Layer
- 2 cups cranberries
- 1 cup water
- ¼ cup maple syrup
- 1 tsp agar agar
White Chocolate Layer
- ⅔ cup coconut milk
- ⅓ cup cashew pulp (from cashew milk)
- 1 cup cashews
- ¾ cup cacao butter
- 4 tbsp vegan white chocolate chips
- ¼ cup maple syrup
- pinch of salt
Directions
- Make the Crust: In a food processor, pulse the oats and almonds until well combined. Add the coconut oil and maple syrup, then process until the mixture is moist. Press into a tart pan, covering the base and sides. Bake at 350°F for 10-15 minutes until golden. Cool on a wire rack.
- Prepare the Cranberry Layer: In a saucepan, combine cranberries, water, and maple syrup. Simmer for 10-15 minutes on medium-low until the cranberries soften. Puree with a hand blender, adding water if needed. Stir in agar agar, simmering another 5 minutes. Spread cranberry sauce into the crust (halfway up) and chill for 15 minutes.
- Make the White Chocolate Layer: Melt the cacao butter and white chocolate chips over low heat. In a blender, add cashews, maple syrup, coconut milk, and cashew pulp; blend until smooth. Pour in the melted chocolate and blend until combined.
- Assemble and Chill: Pour the white chocolate mixture over the cranberry layer. Refrigerate for 2-3 hours until set. Garnish with cranberries and white chocolate chips before serving.
Storage: Keep leftovers in the fridge for up to 3 days. Enjoy!