For this Mother’s Day, I must say that this gorgeous vegan white chocolate berry tart is an absolute Mom pleaser. The combination of the tart berries and the rich white chocolate cashew cream is divine. Using wholesome ingredients, this tart is also vegan, refined sugar-free, and gluten-free. Enough to impress and super easy to make. Perfect for any occasion.
Tomorrow is Mother’s Day and personally I would love to make something special for my Mom. She doesn’t indulge in sweet desserts that often but when I make something for her she is always beyond excited to try.
It’s just another reason why I want to thank her for being such an amazing supportive mother. Mother’s deserve a nice day of relaxing and being celebrated. Whether you give her flowers, tell her you love her, or prepare a meal for her, it’s always good to show some appreciation.
When I’m a mom one day, I would love nothing more than to be surprised with something like this.. If you agree with me on that, then you should totally try making this deliciously decadent white chocolate berry tart for your mother. She will never forget it!
One thing I love about this tart is that the berries cut through the richness of the delicious vegan white chocolate cashew cream. This perfect combination will leave you wanting more. The nutty crust adds a lovely crunch to it as well.
As I mentioned, this is a fairly simple recipe. While it looks like a lot of work, you’ll be done preparing this tart in under one hour. Top it off with some fresh berries and you got yourself a winner.
Master the art of the tart with the help of these beautiful recipes:
- Vegan Blood Orange Dark Chocolate Tart
- Vegan Raspberry Mousse Tart
- White Chocolate Cranberry Tart
- Vegan Dark Chocolate Mousse Tart
- No-bake Lemon Lavender Tart
This beauty was created in collaboration with Almond Cow using leftover almond milk and cashew milk pulp.
If you happen to make this stunning vegan & gluten-free white chocolate berry tart please let me know. I’d love to see how they turn out. As always, don’t forget to tag @delight.fuel or simply comment below.
This post contains an affiliate link. 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.
Vegan White Chocolate Berry Tart
This gorgeous vegan white chocolate berry tart is an absolute Mom pleaser. The combination of the tart berries and the rich white chocolate cashew cream is divine. Using wholesome ingredients, this tart is also vegan, refined sugar-free, and gluten-free. Enough to impress and super easy to make. Perfect for any occasion.
Ingredients
Crust
- 1 ½ cups gluten-free oats
- ½ cup almonds
- 4 tbsp coconut oil (melted)
- 3 tbsp maple syrup
- 1/4 cup almond pulp (optional)
Mixed Berry Layer
- 3 cups mixed berries (frozen or fresh)
- ½ cup water
- 2 tbsp maple syrup
- 1 tsp agar agar sub with gelatin powder (1:1 ratio)
White Chocolate Layer
- 1 can full-fat coconut milk (solid part**)
- 1 cup cashews (soaked***)
- ⅓ cup cacao butter (sub with vegan white chocolate)
- 3 tbsp agave syrup (sub with maple syrup)
- 3 tbsp coconut oil
- 1/4 cup cashew pulp (optional)
Garnish
- fresh berries
- vegan white chocolate chips (optional)
Instructions
1. For the crust add oats and almonds into a food processor. Pulse until finely ground. Then add maple syrup, almond pulp (optional) and coconut oil. Process for a few seconds into a moist mixture.
2. 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 10 minutes and then transfer onto a cooling rack.
3. In a small saucepan add mixed berries, water and maple syrup. Simmer for about 5-10 minutes over low-medium heat until cranberries have broken down. With a hand mixer, puree the berry mixture. Add 1 tsp of agar powder and simmer for another 5 minutes over medium-high heat while stirring continuously. Set aside to cool for a couple minutes, then pour berry jam/sauce into the crust (½ way full) and let set in the fridge for about 15 minutes.
4. In the meantime prepare the white chocolate layer. Add cacao butter (or white chocolate), coconut oil and coconut milk in a small saucepan and heat over low until chocolate has melted. Set aside.
5. In a food processor or high speed blender add cashews, cashew pulp (optional), agave syrup and the coconut milk/white chocolate mixture. Process for about 5-10 minutes until completely smooth. Pour white chocolate/cashew mixture into the tart and let set in the refrigerator for about 2-3 hours.
6. Garnish with fresh berries and white chocolate chips and serve immediately. Store leftovers in the refrigerator for up to 3 days.
Notes
*strain any excess liquid.
**refrigerate coconut milk overnight. Use the solid part of coconut milk in the recipe
***soak cashews in water overnight or for at least 4 hours
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Can you sub the maple syrup with molasses?
Hey Krishma,
You can use molasses but that might darken the white chocolate cream a bit. You can always use date syrup. It has the same amount of sweetness and won’t darken the cream as much.
Let me know how it works out 🙂
Best,
Julia
Thank you! I shall give it ago 😁
Also instead of using coconut cream could I use coconut milk? It’s really hard to find coconut cream haha
Hey Krishma,
Yes, Coconut milk should work also. Make sure to use the other ingredients (cashews, coconut oil, white chocolate) as well. 🙂
Best,
Julia
What does the coconut oil provide? I mixed the cashews and the coconut cream and white chocolate chips which have coconut oil in them. I just poured the cream mixture over the cranberry jam in the tart pan. I will refrigerate overnight. Will let you know how it turns out. Love the spoons of all of it 👍🏼
Amazing 😍
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Thank you so much for your kind words! 🙂 I appreciate it.