Description
A delightful dessert that combines tangy cranberries with creamy white chocolate, perfect for any festive gathering.
Ingredients
- 1 1/2 cups gluten-free oats
- 1/2 cup raw almonds
- 5 tbsp coconut oil (melted)
- 2 tbsp maple syrup
- 2 cups cranberries (fresh or frozen)
- 1 cup water
- 1/4 cup maple syrup
- 1 tsp agar agar (substitute with gelatin powder 1:1)
- 2/3 cup coconut milk (substitute with cashew milk)
- 1 cup raw cashews (soaked)
- 3/4 cup cacao butter (substitute 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: Pulse gluten-free oats and raw almonds in a food processor until finely combined. Add maple syrup and melted coconut oil, process until moist. Press into a tart pan and bake at 350°F for 10-15 minutes. Cool for 5-10 minutes.
- Cranberry layer: In a saucepan, combine cranberries, water, and maple syrup. Simmer for 10-15 minutes. Puree and stir in agar agar. Cool and spread into chilled crust. Refrigerate for 15 minutes.
- White chocolate layer: Melt coconut milk and cacao butter together. Blend soaked cashews, maple syrup, and coconut mixture until smooth. Add melted cacao butter.
- Assemble: Pour the white chocolate mixture into the tart over the cranberry layer. Refrigerate for 2-3 hours until fully set.
- Garnish before serving with sugar-coated cranberries and vegan white chocolate chips.
- Slice and serve immediately.
Notes
Store leftovers in the refrigerator for up to 3 days. Can freeze for up to a month.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American