Introduction

This festive white chocolate cranberry tart is incredibly smooth and creamy, offering a perfect balance of sweet and tart flavors. With a decadent no-bake filling and a golden oat-almond crust, it’s an ideal dessert for holiday gatherings. Plus, it’s raw, dairy-free, gluten-free, and refined sugar-free, making it a delicious treat for everyone.

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 (or gelatin powder, 1:1 ratio)

White Chocolate Layer:

⅔ cup coconut milk (or cashew milk)
1 cup raw cashews (soaked*)
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

Instructions

Step 1: Prepare the crust by combining oats and almonds in a food processor. Pulse until combined, then add maple syrup and melted coconut oil. Process until the mixture is moist and holds together. Firmly press the dough into a tart pan, pressing up the sides. Bake at 350°F (175°C) for 10-15 minutes until golden brown. Let cool for 5-10 minutes, then transfer to a cooling rack.

Step 2: In a small saucepan, combine cranberries, water, and maple syrup. Simmer over low-medium heat for 10-15 minutes until cranberries break down. Puree the mixture with a hand mixer, adding a little water if too thick. Stir in agar agar (or gelatin) and simmer for another 5 minutes. Let cool slightly, then spread the cranberry sauce halfway into the cooled crust. Chill in the fridge for 15 minutes to set.

Step 3: Melt vegan white chocolate and cacao butter together over low heat, then set aside to cool slightly.

Step 4: In a food processor or high-speed blender, blend soaked cashews, maple syrup, and coconut milk until completely smooth. Add the melted chocolate mixture and a pinch of salt, then process again until fully combined.

Step 5: Pour the white chocolate filling over the set cranberry layer in the tart. Refrigerate for 2-3 hours until firm. Garnish with sugar-coated cranberries and extra white chocolate chips before serving.

Tips & Variations

Soaking cashews overnight or for at least 4 hours ensures a smoother filling texture.

For a nut-free crust, try substituting almonds with sunflower seeds.

Maple syrup can be swapped with agave nectar or honey if not strictly vegan.

Make sugar-coated cranberries by tossing fresh cranberries in maple syrup and granulated monk fruit sweetener for a festive garnish.

FAQs

Can I use regular gelatin instead of agar agar?

Yes, you can substitute agar agar with gelatin powder using a 1:1 ratio. Keep in mind gelatin is not vegan and requires refrigeration to set properly.

Do I have to bake the crust?

Baking the crust helps it hold together and develop a golden, slightly toasted flavor. If you prefer a raw crust, press the mixture firmly into the pan and chill until firm, though the texture will be softer.