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.
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.
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.
All nutritional information is based on third-party calculations and should be considered estimates.
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