Description

This festive white chocolate cranberry tart is a smooth and creamy no-bake dessert perfect for the holiday season. It features a gluten-free oat and almond crust, a tangy cranberry layer made with fresh cranberries simmered into a jam, and a decadent raw white chocolate filling made from cashews, coconut milk, and vegan white chocolate. The tart is topped with maple syrup and monk fruit sweetener-coated cranberries for a beautiful and delicious finish. This dairy-free, refined sugar-free, and gluten-free tart is ideal for a crowd and requires minimal baking.

Ingredients

Scale

Crust

1 1/2 cups gluten-free oats
1/2 cup raw almonds
5 tbsp coconut oil (melted, refined preferred)
2 tbsp maple syrup

Cranberry Layer

2 cups cranberries (fresh or frozen)
1 cup water
1/4 cup maple syrup
1 tsp agar agar powder (or gelatin powder, same ratio)

White Chocolate Layer

⅔ cup coconut milk (or cashew milk)
1 cup raw cashews (soaked overnight or 3–4 hours)
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

Topping

1 cup cranberries
1/4 cup maple syrup
1/4 cup water
1/4 cup monk fruit sweetener (or granulated cane sugar)
White chocolate chips (for garnish)

Instructions

Prepare the crust: Add gluten-free oats and raw almonds into a food processor and pulse until combined. Add maple syrup and melted coconut oil and process until the dough is moist and holds together. Firmly press the dough evenly into the bottom and up the sides of a tart pan. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes until golden brown. Let cool for 5-10 minutes, then transfer to a cooling rack.
Make the cranberry layer: In a small saucepan, combine 2 cups cranberries, 1 cup water, and 1/4 cup maple syrup. Simmer over low to medium heat for 10-15 minutes until cranberries break down. Use a hand mixer or blender to puree the mixture, adding water if too thick. Stir in 1 tsp agar agar powder (or gelatin) and simmer for another 5 minutes. Remove from heat and cool slightly. Spread cranberry jam halfway up the crust and refrigerate for 15 minutes to set.
Prepare white chocolate layer: Melt vegan white chocolate and cacao butter in a small saucepan over low heat until smooth. In a food processor or high-speed blender, combine soaked cashews, maple syrup, coconut milk, and a pinch of salt. Blend until completely smooth. Add the melted chocolate mixture and blend until well combined.
Assemble tart: Pour the white chocolate mixture evenly over the set cranberry layer in the crust. Refrigerate the tart for 2-3 hours until fully set.
Make the sugared cranberries: In a medium pan, combine 1 cup cranberries, 1/4 cup water, and 1/4 cup maple syrup. Heat over medium-high until bubbling, then simmer on low for 5-10 minutes until most liquid evaporates and mixture thickens like caramel. Transfer cranberries to a cooling rack for 1-2 minutes. Then, coat the sticky cranberries thoroughly in monk fruit sweetener or granulated sugar and return to rack to dry until the maple syrup hardens and sugar sticks.
Garnish and serve: Decorate the tart with the sugared cranberries and white chocolate chips. Serve immediately or store leftover tart in the refrigerator for up to 3 days.

Notes

Soak cashews in water overnight or for at least 3-4 hours to ensure a smooth white chocolate layer.
Use refined coconut oil to avoid a strong coconut flavor in the crust.
Can substitute cashew milk for coconut milk in the white chocolate layer.
Agar agar can be substituted with gelatin powder in a 1:1 ratio for setting the cranberry layer.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a vegan option, ensure gelatin powder is not used and opt for agar agar instead.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: white chocolate tart, cranberry tart, vegan tart, gluten free dessert, holiday tart, no bake tart, plant based dessert, raw white chocolate, cranberry sauce, festive dessert