Cranberry White Chocolate Tart

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

• 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. 

• 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. 

• 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. 

• 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. 

• White chocolate: I used vegan white chocolate for this recipe, feel free to use any white chocolate you like.

• 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

• 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