Mmmm, this festive white chocolate cranberry tart is so incredibly smooth and creamy, you’re gonna be in heaven. It’s decadent filling is so delicious with no baking required. The perfect dessert to bring to any holiday party.
This is one of the first holiday tarts that I’ve prepared and I must say the cranberries and white chocolate are a perfect combination for this time of year. A match made in heaven! The cranberry jam is so fresh and fruity with a slight tartness. It works so well with the decadent raw white chocolate filling.
It might look like a lot of work but this tart is deceptively simple and takes less than 30 minutes to prepare. How can you resist that offer?
On top of that this tart is raw, dairy-free, refined sugar-free and gluten-free. It’s crust is made with oats, almonds, coconut oil and maple syrup. The filling is a mix of cashews, coconut milk, vegan white chocolate chips, maple syrup and coconut oil. To make it look more festive way I coated cranberries with maple syrup and granulated monk fruit sweetener. Aren’t they pretty?
In case you were wondering how to prepare these gorgeous looking cranberries…
I’ve left the secret for you here
- In a medium sized pan add water and maple syrup. Heat over medium to high heat until it starts to bubble. Simmer for a couple minutes, then add the cranberries. Simmer for another 5-10 minutes over low heat until almost now liquid remains. It will appear very stick, similar to caramel sugar.
- Transfer onto a cooling rack and let them sit for about 1-2 minutes. Then place them in a bowl or onto a plate filled with either monk fruit sweetener or granulated sugars. Coat them well and transfer back onto a cooling rack. Let them dry until maple has hardened and sugar is stuck to the cranberries.
Ingredients:
1 cup cranberries
1/4 cup maple syrup
1/4 cup water
1/4 cup monk fruit sweetener (or granulated cane sugar)
This white chocolate cranberry tart was created with the help of my Almond Cow.
In case you are interested of purchasing your own almond cow, you can use the code DELIGHTFUEL to get 15$ off.
If you are a fan of raw plant-based tarts here are some of my all-time favorite tart recipes to try:
If you are intrigued, I’d love to see what you come up with :). As always, don’t forget to tag @delight.fuel or simply comment below.
This post contains several affiliate links. As an Amazon and Almond Cow Associate I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.
Cranberry White Chocolate Tart
This festive white chocolate cranberry tart is so incredibly smooth and creamy, you're gonna be in heaven. It's decadent filling is so delicious with no baking required.
Ingredients
Crust
- 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
Instructions
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 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 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.
Notes
*soak cashews in water overnight or for at least 3-4 hours.
**use refined (vs unrefined) coconut oil to avoid coconut flavor.
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Hi, I love this cake. Fantastic. What green herbs did you choose to decorate?
Hey Sabrina,
thank you so much! these herbs are rosemary 🙂
Best,
Julia
Hello,
I made this tart and I followed the recipe exactly. The cream filling is the colour of dolce leche, not white like yours. I used light maple syrup. The cream layer did not have enough flavour and did not firm up as I had hoped. The only thing I really liked was the candied cranberries, the crust was good. The way you decorated the top is beautiful.
I’m so sorry to say that I am disappointed in how this turned out.
Hey Linda,
I am sorry to hear it didn’t work out. The color of the cream filling should be like white chocolate, not dulce de leche.
Thank you for giving the recipe a try!
Best,
Julia
I love this recipe! Working on getting the decoration just so. Thank you Julia
Thank you so much for your kind words Catherine. I am happy you gave the recipe a try! Let me know how it turns out 🙂
Best,
Julia
I made this for Christmas this year and it was a hit. I unfortunately did not have enough time to purchase vegan chocolate or cashew butter, so I substituted both with normal (but great quality) white chocolate. Suffice to say, it was amazing! Great recipe! Thank you for sharing.
Hey Tracy,
thanks so much for your kind words :). I am so glad you gave the recipe a try and it came out to your liking.
Best,
Julia
Hi! Me one more time. In the photo the tart is out of the pan. Is it actually easy to move it out of the tart pan? I’d be inclined to keep it in pan for serving. It looks so lovely in the picture, I’d be afraid of breaking mine up if I tried to move it out of the pan.
Thanks again.
Hey Catherine,
once the tart is fully assembled it is easy to remove. Just be careful not to break off any edges of the crust when removing.
You can also leave the tart in the pan. Either works 🙂
Thanks so much!
Julia
Hi again
When simmering the cranberries to coat with monk sweetener or sugar, I noticed many of the cranberries lost there shape and popped. Mine are not all round and beautiful as those pictured above. Any hints to get them as they are pictured? Thank you.
Hey Catherine,
the cranberries should be simmered over low heat to avoid popping. 🙂
Let me know how it turns out if you try again.
Best,
Julia
HI – this looks so very beautiful, as you’ve pictured it. Mine came out rather golden color and not white at all! What happened do you think?!
Hey Kate,
thanks so much. It should come out lighter, kinda like white chocolate. Did you add darker maple syrup?
Best,
Julia
Hi, I followed step by step but my crust is not cooking. It’s almost 40min and not baked. I couldn’t find vegan white chocolate can I just use cacao butter? thank you
Hey Mary,
So glad you are making the tart. It should definitely be cooked. It only takes about 10-15 minutes. It will appear soft when you take it out but will harden once its cooled down.
You can definitely use more cacao butter and coconut cream instead 🙂
Let me know how it turns out 🙂
Best,
Julia.
Very interested in this recipe but could I use raspberries instead? …. just not a fan of cranberries. Thanks!
Hey Katya,
Thank you for your interest 🙂 You can definitely use raspberries instead. I even have a white chocolate berry version on my blog.
Let me know how it turns out 🙂
Have a wonderful christmas!
Julia
Can you substitute milk, heavy cream or coconut cream in for the cashew milk and mix in with the white chocolate? Or would you recommend just using the melted white chocolate plain over the cranberry mixture instead?
Hey Melissa,
You can definitely use something thick like coconut cream instead. If you use milk or whipped cream be sure to add a bit more white chocolate so it sets evenly. You want to avoid a soft/runny filling.
Let me know how it turns out 🙂
Best,
Julia
Hey Julia! I just finished baking the crust (it smells incredible), and am wondering if you assembled yours in the pan or removed the crust first and then assembled? I’m refrigerating the tart overnight and transporting it tomorrow, so my thought was to leave it in the pan until it’s safely at its destination. Do you think that will be ok? I definitely don’t want it to get stuck 🙂
Hey John,
so happy you are making the tart 🙂 Either way should work but I always keep the crust in the pan to assemble. That way the finished tart is easier to remove from the pan.
Keeping it in there is completely fine and should be removable easily tomorrow:)
Let me know how it turns out!
Have a wonderful Christmas!!
Can I make the crust two days in advance? Could it sit covered at room temp?
Thank you.
Hey Lisa,
yes you can make the crust in advance. I’d suggest to store it in the fridge but room temp should be fine as well.
Let me know how it turns out 🙂
Merry Christmas,
Julia
I can’t wait to make this for the holidays!!!
I just have one question my tart pan is 11” so should I just double the ingredients?
Thank you a lot ❤️ Love from Greece
Hey Ariadni,
so happy you want to make this tart!
I’d suggest to add half of the ingredients to the crust and filling.
Let me know how it turns out 🙂
Best,
Julia
Hello! My Christmas gathering got pushed back a few days. By the time we get to enjoy the tarte it will be 5 days after I made it. Can I freeze it? I know you previously noted it’ll last in the fridge for up to 3 days. Thank you! Turned out great.
Hey Anna,
Yes, you can definitely freeze it 🙂 just make sure to take it out of the freezer 1-2 hours before serving.
Thanks so much!
Julia
Hi Julia, can any parts of this be made ahead? I’d like to make it for Christmas but I won’t be able to pull it all off on the same day. Thanks!
Hey Sue,
definitely! You can make it the day or night before and just refrigerate. 🙂
I’d love to see how it turns out!
Best, Julia
Good. Morning, planning on making this beautiful tart for Christmas dessert, but was wondering about soaking the cashews. If I have Planters Deluxe whole cashews, do they need to be soaked? Are the Planters cashews the same as raw cashews? Thanks for the help.
Hey Leanne,
so happy you want to make my tart.
So you can definitely soak roasted cashews but that will change the taste of the tart. I would stay away from salted cashews. It would make the tart salty.
But let me know how it turns out 🙂
Best,
Julia
Love the recipe! Wondering if I’m making this 5-6 days in advance can I freeze it and if so what’s the best way to thaw it out before serving?
Hey Evie,
thanks so much! You can definitely freeze the tart. Make sure to take it out 1-2 hours before serving.
Let me know how it turns out 🙂
Best,
Julia
i can not wait to make this!! would you recommend canned coconut milk or normal coconut milk? thank you!
Hey Ellie,
thank you for your interest 🙂
I used canned coconut milk for the recipe!
Let me know how it turns out 🙂
Best,
Julia
Hello! Thank you for the recipe! 🙂
If I use unrefined coconut oil, will it still be good? I also have the same problem with cashews, I have them roasted, could it work anyway?
Thank you so much!
Hey Claudie,
thank you for your interest 🙂
Unrefined coconut oil works! You can also soak roasted cashews however be aware the taste might be different.
Best,
Julia
Is there a non vegan version? Not a vegan cook so I wouldn’t have a lot of these ingredients.
Hello. This tart looks absolutely beautiful! I would like to make this for Christmas. Can you tell me what can I use instead of the cashew pulp?
Hey Emy!
Thanks so much for your kind words 🙂 You can definitely leave out the cashew pulp 🙂
Let me know how it turns out!
Best,
Julia
hello,
it looks amazing, i was wondering if i can use cranberry jam instead of me making the cranberry filling.
thank you
Hello Jennifer 🙂
Thank you for your kind words! Yes you can absolutely use cranberry jam instead of making it yourself.
Let me know how it turns out 🙂
Best,
Julia
Hi! Looks so good.. can gelatin be substituted for the agar agar?
Hey Ninja,
thank you 🙂 Absolutely, you can use the same measurements for gelatin powder (1:1 ratio).
Best,
Julia
The way you did the garnish is lovely! What is the green herb you used alongside the cranberries and white chocolate chips?
Thanks 🙂
Hey Tameika,
thanks so much for your kind words.
The green herbs are rosemary sprigs 🙂
Best,
Julia
Hello again, I’m making this tonight and wondering what the ratio is of the water to maple syrup for the glazed cranberries? Thanks so much!!
Hey Ninja,
so glad you are making this for Christmas 🙂
The measurements are in the blog post but here is everything you need:
In a medium sized pan add water and maple syrup. Heat over medium to high heat until it starts to bubble. Simmer for a couple minutes, then add the cranberries. Simmer for another 5-10 minutes over low heat until almost now liquid remains. It will appear very stick, similar to caramel sugar.
Transfer onto a cooling rack and let them sit for about 1-2 minutes. Then place them in a bowl or onto a plate filled with either monk fruit sweetener or granulated sugars. Coat them well and transfer back onto a cooling rack. Let them dry until maple has hardened and sugar is stuck to the cranberries.
Ingredients:
1 cup cranberries
1/4 cup maple syrup
1/4 cup water
1/4 cup monk fruit sweetener (or granulated cane sugar)
Let me know how it turns out 🙂
Merry Christmas!!
Thank you for sharing this recipe! It was lovely. For some family members it could have been sweeter, so you wont go wrong adding extra sweetener to the cranberry filling. But its also lovely as is.
Hey Mariana,
thanks so much for your kind words and feedback! I have noticed the same with some of my family members as well 🙂
I’ll mention to optionally add more sweetener.
Best,
Julia
I’d love to make this for Christmas. Instead of cocoa butter, could I use a vegan white chocolate bar?
Hey Bo,
thank you for considering this tart for Christmas. 🙂 Yes, absolutely, you can use white chocolate instead of cocoa butter.
Let me know how it turns out 🙂
What is the ratio water to maple syrup for the berry glazing part? I’m going to try this for Christmas Dinner. Of course I want it perfect, if possible. 😉
What can you substitute for agar agar? Looking forward to making this!
Hey Shaunna,
thank you for your interest 🙂 You can use gelatin powder in a 1:1 ratio. So the same amount as mentioned for the agar agar.
Let me know how it turns out 🙂
Hello! Hoping to make this but can’t find cacao butter. Is there a way to substitute it with more of the other ingredients, or something else? Thank you!
Hey there,
thanks so much for your interest 🙂
You can definitely use more white chocolate instead of cacao butter.
Let me know how it turns out.
Best,
Julia
Is there a way to make this non vegan? Could coconut oil be replaced with vegetable oil? Not a vegan chef here so not sure what the swaps could be.
Hey Kim,
you can make it non vegan by using regular white chocolate but I wouldn’t replace the coconut oil with vegetable oil. The coconut oil thickens the tart and helps with texture. By using refined (vs unrefined) coconut oil you’ll avoid the strong coconut flavor.
Best,
Julia
Do you use raw almonds and cashews?
Yes, I use raw nuts for this recipe. Thank you for asking. I’ll clarify in the recipe. 🙂
You can also roast the almonds beforehand for a nuttier flavor. Cashews should always be raw when soaking 🙂
Best,
Julia
Cannot wait to make this beautiful tart. What is the water/maple syrup/ cranberry ratio to coat the beautiful berries you have shown?
Hey Lindsey,
thanks so much for your kind words and mentioning this. I added the ingredients to the blog post!
Let me know how it turns out 🙂
Best,
Julia
Trying out this recipe for Christmas and the white chocolate cream turned out a little grainy. Is there something I’m doing wrong? Would anyone have any tips for me?
Hey Jill,
I am sorry to hear that. Maybe the cashews weren’t soaked (at least 4 hours) or processed enough. Make sure to use a high speed blender until the mixture is completely smooth. The white chocolate/cacao should be cooled before adding to the cashews. I hope that helps.
Let me know if you try again and how it turns out.
All the Best,
Julia
What can I use instead of cacao butter please?
Hey Hayley,
You can use vegan or non-vegan white chocolate instead 🙂
Best,
Julia
Can I make this the day before?
Hey Christina,
Definitely, you can prepare the tart ahead of time 🙂 It will be good for 2-3 days.
Best,
Julia
I cant find cacao butter. Can I use more white choc instead please…tq
Hey Anita,
Yes definitely, you can use more white chocolate instead 🙂
Let me know how it turns out!
Best,
Julia
Looking forward to make this beautiful tart for Christmas !!
What is cashew pulp?
Hey Rita,
the pulp is what’s leftover when making cashew milk. You can leave that out of the recipe 🙂
Best,
Julia
What is cashew pulp ?
Any recs for vegan white chocolate? I see your links for food processor and tart pan, but nothing about what white chocolate you use? Love all your stuff! Thank you!
Hey Allie,
Thanks so much for your kind words 🙂 I really appreciate it!
I usually get vegan white chocolate from the store but added a couple suggestions for paleo/vegan and vegan chocolate to the recipe.
Let me know if you have any other questions!
Best,
Julia
I’m going to attempt this for the first time but I wasn’t sure what you mean by cashew pulp. Is that just more ground cashews or something else?
Hey Maria,
the cashew pulp is leftover from making cashew milk but you can totally leave that out of the recipe 🙂
Let me know if you have any other questions 🙂
Best,
Julia
Hi! I am going to be making this but I’m having a hard time finding agar agar. Can it be omitted or is there a suitable substitute? Thanks so much!
Hey Audrey,
I am sorry for the delayed response. You can definitely use gelatin powder (if you are not vegan) in a 1:1 ratio. Same measurements as for the agar agar.
Hope this helps 🙂
Best,
Julia
Hello,
I’m wondering what I can substitute with the Cacoa butter and cashew nuts for those with nut allergies?
Hey Anna,
You can use more white chocolate instead of cacao butter and coconut cream instead of cashews.
Let me know how it works out 🙂
Best,
Julia
How do you make/get cashew pulp?
Hey Sarah,
cashew pulp is leftover from making cashew milk. You can definitely leave that out of the recipe!
Best,
Julia
I’m so confused 😔 your secret to coating the cranberries is getting the best of me. It says to simmer the cranberries for 15 minutes???? Am I wrong? 🤣
Hey Maureen,
sorry for the confusion. I adapted the recipe in the post and listed ingredients for better understanding.
thank you for making me aware 🙂
Hope this helps 🙂
Best,
Julia
Can’t wait to make this for Christmas! Question, which kind of coconut milk? The canned kind or the carton kind? Also, can I use regular gelatin instead of the agar agar? Thanks in advance!
Hey Evelyn,
thank you for your interest 🙂
yes, canned coconut milk 🙂 You can definitely use regular gelatin powder instead of agar agar. 1:1 ration, same measurements 🙂
Let me know how it turns out!
Best,
Julia
I have been waiting to make this recipe since it first graced my Instagram feed last winter, and I finally gathered all the ingredients just in time for holiday baking season. Wow, was it ever worth the wait! I can’t say enough good things about it. The tartness of the cranberry filling sets off the sweetness of the creamy, dreamy white chocolate layer just perfectly. Plus it is the most beautiful color! And the crust–I really could just eat it on its own. It’s like a maple-sweetened oatmeal cookie. Finally: it’s absolutely gorgeous. Topped with sugared cranberries, rosemary sprigs, and white chocolate chips, it’s almost too beautiful to eat. Almost! 😉 We will definitely be making this an annual tradition. Thank you for such a fabulous recipe, Julia!
Thank you so much Kristin for your wonderful kind words 🙂 It means so much to me!!!
I am so happy you liked the recipe and were able to enjoy it with your family!
Have a wonderful Christmas 🙂
All the best,
Julia
This tart looks so pretty and easy to make. I wonder what I could substitute the cashews though.
Hey Dorit, thanks so much for your kind words.
You could definitely substitute the cashews with more coconut cream and white chocolate. 🙂
I was going to make this tart for Christmas but again can’t use cashews due to a severe allergy. Do you think I could soak almonds and use ground almond meal in the same measurement as the cashews to get a similar result rather than substituting the nuts altogether, please? It looks stunning, can’t wait to try this!
Hey Michelle,
thanks so much for your kind words and interest. 🙂
I am sorry to hear you have a severe cashew allergy. I use cashews in so many recipes.
You can definitely use almonds instead. I haven’t tried it like that before but should work as well.
Let me know how it turns out 🙂
Best,
Julia
Hello
What are the green leafs on top?
Hey Wendy,
these are rosemary sprigs 🙂 just for garnish!
Best,
Julia
I love your tart design. I’ll give it a try. Thanks for the recipe.
Hey Joanna,
thanks so much! Let me know how it turns out 🙂
I loved this recipe, although I struggled with the glazing of the berries. It was really tasty and it awakened my interest for baking tarts. I was wondering, how come we don’t need to soak the cashews in this recipe? I saw that it is necessary in some other recipes…
Hello there,
I am so happy you liked the tart and feel inspired. 🙂
The cashews actually need to be soaked. Thank you for bringing that to my attention. That was an error on my side, I just updated the recipe.
Best,
Julia
The recipe does say to soak* the cashews.
Look for the asterisk for instruction
Thank you Rebecca! 🙂
This is absolutely delicious! We loved this tart, it turned out with a perfect texture and taste. Thank you so much!
Thank you so much Olga! I am so happy you enjoyed the tart! Looking forward to seeing more from you!
My first attempt to cook cranberry white chocolate tart was such a success with delight-fuel recipe. Such an easy way of making something special, and the most important it tastes like heaven.
Looking forward to try more recipes in a future from this inspiring blog/Instagram profile.
Aww thank you so much for your kind words Martyna! 🙂 I am so glad you liked the recipe and I am looking forward to seeing some more of your creations!
Julia