White Chocolate Cranberry Tart (No-Bake & Vegan)
This stunning no-bake vegan White Chocolate Cranberry Tart is the perfect holiday showstopper. With a nutty oat crust, tangy cranberry layer, and silky white chocolate filling, it delivers the perfect balance of tart and sweet — and it’s gluten-free, dairy-free, and refined sugar-free. Beautiful candied cranberries make it a dazzling centerpiece for Thanksgiving, Christmas, or any festive gathering.
Equipment
- 9-inch tart pan with removable bottom
- Food processor
- High-speed blender
- Saucepan
- Mixing bowls
- Offset spatula
Ingredients
- For the Crust
- 1½ cups gluten-free oats
- ½ cup raw almonds
- 5 tablespoons coconut oil, melted (refined for neutral flavor)
- 2 tablespoons maple syrup
- For the Cranberry Layer
- 2 cups fresh or frozen cranberries
- 1 cup water
- ¼ cup maple syrup
- 1 teaspoon agar agar powder (or gelatin for non-vegan)
- For the White Chocolate Layer
- ⅔ cup full-fat canned coconut milk
- 1 cup raw cashews, soaked 4+ hours
- ¾ cup cacao butter, melted and cooled (or vegan white chocolate)
- ⅓ cup maple syrup
- 1 pinch salt
- 4 tablespoons vegan white chocolate chips, melted and cooled
- For the Candied Cranberries (Optional)
- 1 cup fresh cranberries
- ¼ cup maple syrup
- ¼ cup water
- ¼ cup monk fruit sweetener or granulated sugar (for coating)
- For Garnish
- fresh rosemary sprigs
- extra white chocolate chips
- additional candied cranberries
Instructions
- Preheat oven to 350°F (175°C). Pulse oats and almonds in a food processor until coarse flour forms. Add melted coconut oil and maple syrup; pulse until mixture resembles wet sand. Press firmly into a greased 9-inch tart pan. Bake 10–15 minutes until golden. Cool completely.
- Simmer cranberries, water, and maple syrup for 10–15 minutes until berries burst. Blend until smooth, return to pot, add agar agar, and simmer 5 minutes. Cool slightly, pour into crust halfway, smooth, and refrigerate 15 minutes to set.
- Melt white chocolate chips and cacao butter together. In a high-speed blender, blend soaked cashews, coconut milk, and maple syrup until smooth. Add melted chocolate and salt; blend until silky. Pour over set cranberry layer and smooth top.
- Refrigerate 2–3 hours or freeze 1 hour until firm. Tap gently to release air bubbles before chilling.
- Simmer water and maple syrup 2 minutes. Add cranberries, cook on low 5–10 minutes until sticky. Roll in sweetener or sugar, let dry 15–20 minutes until coating hardens.
- Top tart with candied cranberries, rosemary, and extra white chocolate chips. Slice with clean knife and serve chilled or room temp.