Description
A stunning dessert combining creamy white chocolate and tangy cranberries, set in a delightful gluten-free crust. Perfect for holiday celebrations!
Ingredients
Scale
- 1 1/2 cups gluten-free oats
- 1/2 cup raw almonds
- 5 tbsp coconut oil (melted)
- 2 tbsp maple syrup
- 2 cups cranberries (fresh or frozen)
- 1 cup water
- 1/4 cup maple syrup
- 1 tsp agar agar (or gelatin powder)
- 2/3 cup coconut milk (sub with cashew milk)
- 1 cup raw cashews (soaked)
- 3/4 cup cacao butter (sub with vegan white chocolate), melted and cooled
- 1/3 cup maple syrup
- Pinch of salt
- 4 tbsp vegan white chocolate, melted and cooled
Instructions
- For the Crust: Pulse gluten-free oats and raw almonds in a food processor until combined. Add melted coconut oil and maple syrup; process until moist. Press into tart pan and bake at 350°F for 10-15 minutes. Cool for 5-10 minutes.
- For the Cranberry Layer: Combine cranberries, water, and maple syrup in a saucepan; simmer for 10-15 minutes. Puree the mixture until smooth; mix in agar agar and simmer for 5 more minutes. Cool and pour into crust; refrigerate for 15 minutes.
- For the White Chocolate Layer: Melt coconut milk and cacao butter in a saucepan. Blend soaked cashews, maple syrup, and melted mixture until smooth. Pour over chilled cranberry layer. Let set in fridge for 2-3 hours.
Notes
Serve with sugar-coated cranberries, white chocolate chips, whipped coconut cream, or vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg