Mmmm, this festive white chocolate cranberry tart is so incredibly smooth and creamy, you’re going to be in heaven. Its decadent filling is delicious, and no baking is required. It's the perfect dessert to bring to any holiday party.
This is one of the first holiday tarts I’ve prepared, and I must say the cranberries and white chocolate are a perfect combination for this time of year—a match made in heaven! The cranberry jam is fresh and fruity with a slight tartness. It works so well with the decadent raw white chocolate filling.
It might look like a lot of work but this tart is deceptively simple and takes less than 30 minutes to prepare. How can you resist that offer?
This tart is also raw, dairy-free, refined sugar-free, and gluten-free. Its crust is made with oats, almonds, coconut oil, and maple syrup. The filling is a mix of cashews, coconut milk, vegan white chocolate chips, maple syrup, and coconut oil. To make it look more festive, I coated cranberries with maple syrup and granulated monk fruit sweetener. Aren’t they pretty?
In case you were wondering how to prepare these gorgeous looking cranberries…
I’ve left the secret for you here
- In a medium-sized pan add water and maple syrup. Heat over medium to high heat until it starts to bubble. Simmer for a couple minutes, then add the cranberries. Simmer for another 5-10 minutes over low heat until almost no liquid remains. It will appear very sticky, similar to caramel sugar.
- Transfer onto a cooling rack and let them sit for about 1-2 minutes. Then place them in a bowl or onto a plate filled with either monk fruit sweetener or granulated sugars. Coat them well and transfer them back onto a cooling rack. Let them dry until the maple has hardened and the sugar is stuck to the cranberries.
Ingredients:
1 cup cranberries
1/4 cup maple syrup
1/4 cup water
1/4 cup monk fruit sweetener (or granulated cane sugar)
This white chocolate cranberry tart was created with the help of my Almond Cow.
In case you are interested in purchasing your own almond cow, you can use the code DELIGHTFUL to get 15$ off.
If you are a fan of raw plant-based tarts here are some of my all-time favorite tart recipes to try:
If you are intrigued, I’d love to see what you come up with :). As always, don’t forget to tag @delight.fuel or simply comment below.
This post contains several affiliate links. As an Amazon and Almond Cow Associate, I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 3 hours
Total Time: 3 hours 40 minutes
Ingredients
Crust
- 1 1/2 cups gluten-free oats
- 1/2 cup raw almonds
- 5 tbsp coconut oil (melted)**
- 2 tbsp maple syrup
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)
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 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 the 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 the 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.
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