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1 1/2 cups gluten-free oats

1/2 cup raw almonds

5 tbsp coconut oil (melted)**

2 tbsp maple syrup

cranberry layer

2 cups cranberries (fresh or frozen)

1 cup water

1/4 cup maple syrup

1 tsp agar agar (substitute with gelatin powder 1:1 ratio)

white chocolate layer

⅔ cup coconut milk (sub with cashew milk)

1 cup raw cashews (soaked*)

¾ 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


For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until the crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack. In a small saucepan add cranberries, water and maple syrup. Simmer for about 10-15 minutes over low-medium heat until cranberries have broken down. With a hand mixer, puree cranberries and add a little bit of water if the sauce is too thick. Add 1 tsp of agar agar powder (or gelatin powder) and simmer for another 5 minutes over low-medium heat. Set aside to cool for a couple minutes, then spread cranberry jam/sauce into the crust (½ way full) and let set in the fridge for another 15 minutes. In the meantime prepare the white chocolate layer. Melt white chocolate and cacao butter in a small saucepan over low heat and set aside. In a food processor or high speed blender add cashews, maple syrup and coconut milk. Process until completely smooth. Add melted chocolate/cacao butter and process until combined. Pour white chocolate mixture into the tart and let set in the refrigerator for about 2-3 hours. Garnish with sugar coated cranberries and white chocolate chips and serve immediately. Store leftovers in the refrigerator for up to 3 days.


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