White Chocolate and Cranberry Tart
Preparation: 10 minutes
Cook: 30 minutes
Servings: 8-10
INGREDIENTS
For the Crust:
-1 1/2 cups gluten-free oats
-1/2 cup raw almonds
-5 tbsp coconut oil (melted)**
-2 tbsp maple syrup
For the cranberry layer:
-2 cups cranberries (fresh or frozen)
-1 cup water
-1/4 cup maple syrup
-1 tsp agar agar (substitute with gelatin powder 1:1 ratio)
For the white chocolate layer:
-⅔ cup coconut milk (sub with cashew milk)
-1 cup raw cashews (soaked*)
-¾ cup cacao butter (sub with vegan white chocolate), melted and cooled
-1/3 cup maple syrup
-Pinch of salt
-4 tbsp vegan white chocolate, melted and cooled
INSTRUCTIONS
For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process it 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 the 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.
