This cranberry-white chocolate tart combines the flavours of cranberries and white chocolate with a crust made of macademias. It's vegan, refined sugar free and consists mainly of wholefood ingredients.
Why You'll Love This Recipe
- It's combines some delicious Christmas flavors and is easy to make!
- Similar to my Double Chocolate Marzipan Tart, it's a no bake recipe- there's no oven required!
- It's refined sugar-free as well as vegan!
Ingredients & Substitution Notes
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Macademias: You could either use salted or unsalted ones. If you like the combination of salt and sweet flavours, feel free to use salted ones. I've tried it both ways and liked each version very much.
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Cashews: This cake requires raw cashews for the crust as well as pre-soaked cashews for the cranberry layer. The best option would be to soak the cashews overnight before making the cake. If you are short on time however, you could also quick-soak them in very hot water for about 10 minutes.
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Dried cranberries: For this recipe I used sweetened cranberries (simply because I couldn't find any other ones). If you use unsweetened cranberries, you might need more maple syrup to achieve a sweeter taste.
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Almond butter: I used homemade almond butter in this recipe, you can also use any store-bought one. Personally, I prefer nut butters that consist of 100% nuts, without any additives.
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White chocolate: I used vegan white chocolate for this recipe, feel free to use any white chocolate you like.
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Coconut cream: Make sure to put your coconut milk in the fridge the evening/day before you want to make this recipe. Coconut milk, when put in the fridge, separates into two layers: a solid cream at the top and liquid water at the bottom. For this recipe to work, it is really important that you only use the white, solid part of the coconut milk. It only remains at the top of the tin if the milk is cool enough. Secondly, it is really important that your coconut milk is a full-fat milk and has a high content of coconut extract, otherwise there won't be a lot of cream on top. I prefer using a coconut milk that contains 90% coconut extract, whereas I also tried using a 55% version and it didn't work. It might take some time to find an appropriate brand but it's absolutely worth it.
How To Make Cranberry White Chocolate Tart
If you are planning on making this recipe, don't forget to put your coconut milk in the fridge a couple of hours before starting with the recipe (I would put it in the fridge overnight).
Start by preparing the crust first by putting all of the ingredients needed into your food processor. I usually don't need to add any oil but feel free to add some coconut oil in case your food processor has a hard time blending the ingredients.
Once the crust is finished, continue with preparing your cranberry layer. Putting your spoon in hot water every few seconds really facilitates spreading out the mass equally over the crust.
Last prepare your white chocolate layer. Make sure you whisk very thoroughly so that all of the agar agar powder is fully dissolved without any clumps being left.
Meal Prep
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Coconut milk: Don't forget to put your tin of coconut milk in the fridge at least a couple of hours before using it. I prefer putting it in the fridge overnight.
- Cashews: Instead of quick soaking them you could also soak them overnight.
Other No-Bake Recipes You Might Like
- Cherry Chocolate Tart
- Caramel Pumpkin Cheesecake Bars
- No Bake Mango Coconut Cheesecake
- Chocolate Salted Caramel Tarts
Cranberry White Chocolate Tart
This cake combines the flavours of cranberries and white chocolate with a crust made of macademias. It's vegan, refined sugar free and consists mainly of wholefood ingredients.
Crust
- 1 cup (150g) Macademia nuts
- ¾ cup (90g) oats
- 1 cup (140g) cashews
- 5 tablespoon maple syrup
Cranberry Layer
- 1 cup (150g) dried cranberries (sweetened)
- 1 cup (150g) cashews (soaked)
- 3 tablespoon almond butter
- 4 tablespoon maple syrup
- 1 tablespoon coconut oil (optional)
White Chocolate Layer
- 100 g (vegan) white chocolate
- 1 cup (230g) coconut cream ((cream of unsweetened, full-fat coconut milk, see notes))
- 1 teaspoon agar agar
Start by soaking the cashews for the cranberry layer in very hot water, then set aside.
Crust
Prepare the crust by putting all of the crust ingredients into a food processor.
Blend until a sticky mass forms (this might take a couple of minutes).
I usually don't need to add any oil but feel free to add some coconut oil.
Once all the ingredients are broken down, press the crust into a cake tin, using a spoon and your fingers.
Cranberry Layer
To prepare the cranberry layer, place all the ingredients into your food processor and blend until smooth.
Use a spoon to smooth out the layer over the crust.
Once the cranberry layer is spread out evenly, put the tart in the freezer while your're preparing the chocolate layer.
White Chocolate Layer
Scoop out only the solid white cream of the coconut milk (should now be at the top) and put it, together with the chocolate in a pan.
Slowly heat the pan and melt down chocolate and cream.
Add in agar agar and whisk until fully dissolved.
Then pour the chocolate mix over the cranberry layer and put it in the fridge for a couple of hours until set.
- Coconut cream: It is really important that your coconut milk has a is a full-fat milk and has a high content (of coconut extract, otherwise there won't be a lot of cream on top. I prefer using a coconut milk that contains 90% coconut extract, whereas I also tried using a 55% version and it didn't work. How many tins of coconut milk you'll need, in order to get 1 cup of coconut cream also depends on the coconut content of your milk. If the content is high, one milk is definitely enough.
Cranberry White Chocolate Tart
Ingredients
Crust
- 1 cup (150g) Macademia nuts
- ¾ cup (90g) oats
- 1 cup (140g) cashews
- 5 tablespoon maple syrup
Cranberry Layer
- 1 cup (150g) dried cranberries (sweetened)
- 1 cup (150g) cashews soaked
- 3 tablespoon almond butter
- 4 tbsp maple syrup
- 1 tablespoon coconut oil optional
White Chocolate Layer
- 100 g (vegan) white chocolate
- 1 cup (230g) coconut cream (cream of unsweetened, full-fat coconut milk, see notes)
- 1 teaspoon agar agar
Instructions
- Start by soaking the cashews for the cranberry layer in very hot water, then set aside.
Crust
- Prepare the crust by putting all of the crust ingredients into a food processor.
- Blend until a sticky mass forms (this might take a couple of minutes).
- I usually don’t need to add any oil but feel free to add some coconut oil.
- Once all the ingredients are broken down, press the crust into a cake tin, using a spoon and your fingers.
Cranberry Layer
- To prepare the cranberry layer, place all the ingredients into your food processor and blend until smooth.
- Use a spoon to smooth out the layer over the crust.
- Once the cranberry layer is spread out evenly, put the tart in the freezer while your’re preparing the chocolate layer.
White Chocolate Layer
- Scoop out only the solid white cream of the coconut milk (should now be at the top) and put it, together with the chocolate in a pan.
- Slowly heat the pan and melt down chocolate and cream.
- Add in agar agar and whisk until fully dissolved.
- Then pour the chocolate mix over the cranberry layer and put it in the fridge for a couple of hours until set.
Notes
- Coconut cream: It is really important that your coconut milk has a is a full-fat milk and has a high content (of coconut extract, otherwise there won't be a lot of cream on top. I prefer using a coconut milk that contains 90% coconut extract, whereas I also tried using a 55% version and it didn't work. How many tins of coconut milk you'll need, in order to get 1 cup of coconut cream also depends on the coconut content of your milk. If the content is high, one milk is definitely enough.
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