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.
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Servings: slices.
Ingredients
Crust
- 1 cup (150g) Macadamia 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
You can find detailed step-by step-photos above the recipe card.
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.
Nutrition
Serving: 1 slice. | Calories: 992kcal | Carbohydrates: 87g | Protein: 19g | Fat: 69g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 36g | Cholesterol: 3mg | Sodium: 26mg | Potassium: 821mg | Fiber: 10g | Sugar: 48g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 7mg
All nutritional information is based on third-party calculations and should be considered estimates.
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