Gluten Free Vegan Serves 

Crust

• 1 ½ Cups Gluten-Free Oats
• ½ Cup Almonds
• 5 Tbsp Coconut Oil Melted
• 2 Tbsp Maple Syrup

Berry Filling

• ½ Cup Orange Juice
• 2 Cups Cranberries
• ½ Cup Water
• 1 tsp Agar Agar
• ¼ Cup Maple Syrup

Chocolate Topping

• ⅔ Cup Coconut Milk
• ⅓ Cup Cashew Pulp
• 1 Cup Cashews Soaked
• ¾ Cup Cacao Butter
• ¼ Cup Maple Syrup
• Pinch of Sea Salt
• 4 Tbsp Vegan White Chocolate

Directions:

To prepare the crust add oats and almonds into a food processor. Blend until combined after which you will want to add in the oil and syrup. Continue to process into a moist mixture. Remove mixture and firmly press into the tart pan making sure to press up the sides as well. Bake at 350 degrees F for 10-15 minutes or until the crust is a golden brown. Let cool for 5-10 minutes then transfer to a cooling rack. 

In a small saucepan add cranberries, water, juice, and syrup simmer for 10-15 minutes over low to medium heat. Blend cranberries into puree (you may need to add a little bit of additional water). Add in agar and simmer for an additional 5 minutes. Set aside for 2-3 minutes and transfer to tart and chill in the refrigerator for 15 minutes. 

To prepare chocolate layer, melt chocolate and butter using a double boiler. In a food processor blend cashews, pulp, milk, and syrup. Blend until completely smooth. Add melted chocolate mixture and continue to process until smooth. Pour mixture onto tart and transfer to the refrigerator to set for about 2-3 hours. Garnish with cranberries and white chocolate chips.