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Cranberry Cashew Tart


    Cranberry Cashew Tart

    This tart is a showstopper. Smooth and creamy cashew cream is paired with the bright tang of cranberry compote for an unforgettable finish to any festive meal. Cranberries, skin on, are very high in beneficial bioactive plant compounds and antioxidants. 


    Berry swaps

    This tart is also yummy with other types of berries in place of the cranberries. Blueberries, raspberries, or cherries all work well. Just take note that you may need to cook the filling a little longer and add a bit more arrowroot powder or cornstarch to achieve a very thick filling.


    Cranberry Cashew Tart


      • 1 1/2 cups (350 mL) raw cashews, divided
      • 2 Medjool dates, pitted and roughly chopped
      • 1 1/2 cups (350 mL) rolled oats
      • 3 Tbsp (45 mL) coconut oil, melted
      • 1/2 tsp (2 mL) arrowroot powder or cornstarch
      • 2 cups (500 mL) fresh or frozen cranberries
      • 1 Tbsp (15 mL) monk fruit powder
      • 2/3 cup (160 mL) cashew milk or coconut milk
      • 1 Tbsp (15 mL) vanilla extract
      • 2 Tbsp (30 mL) yacon syrup
      • 3 oz (85 g) chopped cocoa butter, melted and cooled


      Per serving:

      • calories363
      • protein4 g
      • total fat32 g
        • sat. fat17 g
      • total carbohydrates17 g
        • sugars5 g
        • fibre2 g
      • sodium15 mg



      Preheat oven to 350 F (180 C).


      In small bowl, place 1 cup (250 mL) cashews and cover liberally with boiling water. Set aside.


      In food processor, pulse together remaining 1/2 cup (125 mL) cashews along with dates, until cashews are roughly chopped. Add in rolled oats and coconut oil; continue to combine mixture in long pulses until a moist dough forms that holds its shape well when a small amount is squished together in the palm of your hand. Firmly press dough into 9 in (23 cm) round tart pan with removable bottom. Bake until crust is golden brown, about 10 to 15 minutes. Allow crust to cool to room temperature in tart pan on wire rack.


      Meanwhile, make cranberry filling. In small bowl, stir together arrowroot powder or cornstarch with 1 Tbsp (15 mL) water and set aside.


      In small saucepan, add cranberries, 1 Tbsp (15 mL) water, and monk fruit powder. Bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low and allow mixture to cook, stirring often, until cranberries have popped and mixture has thickened slightly. Stir in arrowroot mixture and continue to cook, stirring constantly for 1 minute. Remove saucepan from heat and set aside, allowing mixture to cool for 10 minutes. Pour cranberry filling into crust and spread into even layer. Place tart in refrigerator while making topping.


      To make topping, start by draining reserved cashews. Place cashews in blender along with cashew milk, vanilla extract, and yacon syrup. Blend until completely smooth, scraping down sides of blender as needed with a rubber spatula. Add cocoa butter and blend until well combined. Pour cashew mixture overtop of cranberry layer in tart and smooth top with spoon or spatula. Refrigerate tart for 2 to 3 hours.


      When ready to serve, garnish as desired, slice, and serve. Store leftovers, covered, in refrigerator for up to 2 days.



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