Description
This White Chocolate Cranberry Tart combines creamy dairy-free white chocolate with tangy cranberries on a golden oat-almond crust. Perfect for Christmas or any festive gathering, it’s gluten-free, refined sugar-free, and easy to prep ahead.
Ingredients
Crust:
1 1/2 cups gluten-free oats
1/2 cup raw almonds
5 tbsp coconut oil, melted (use refined to avoid coconut flavor)
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 substitute gelatin 1:1)
White Chocolate Layer:
⅔ cup coconut milk (or cashew milk)
1 cup raw cashews (soaked overnight or 3–4 hours)
¾ 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
Sugared Cranberries (Garnish):
1 cup cranberries
1/4 cup maple syrup
1/4 cup water
1/4 cup monk fruit sweetener (or sugar)
Instructions
1. Make the Crust:
2. Add oats and almonds to a food processor and pulse until fine.
3. Add maple syrup and melted coconut oil. Process until moist and sticky.
4. Press mixture into tart pan and bake at 350°F for 10–15 minutes until golden.
5. Cool for 10 minutes on a rack.
6.
7. Prepare Cranberry Layer:
8. In a saucepan, simmer cranberries, water, and maple syrup for 10–15 minutes until softened.
9. Blend into a puree. Add agar agar (or gelatin) and simmer 5 minutes.
10. Cool, spread over crust halfway, and refrigerate for 15 minutes.
11.
12. Prepare White Chocolate Layer:
13. Melt white chocolate and cacao butter. Let cool slightly.
14. Blend soaked cashews, maple syrup, and coconut milk until creamy.
15. Add melted chocolate mix and blend again.
16. Pour over cranberry layer and refrigerate for 2–3 hours until firm.
17.
18. Make Sugared Cranberries:
19. Simmer cranberries in syrup for 5–10 minutes until sticky.
20. Cool 1–2 minutes, roll in monk fruit sweetener or sugar, and let dry.
21.
22. Assemble:
23. Top tart with sugared cranberries or shaved white chocolate.
24. Refrigerate until ready to serve.
Notes
Soak cashews ahead for creamy texture.
Use refined coconut oil to avoid coconut flavor.
Let each layer chill before adding the next.
Store covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Easy & Decadent Christmas Desserts
- Method: No-Bake with baked crust
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 18g
- Sodium: 45mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg