Ingredients

Directions

1. For the crust add oats and almonds into a food processor. Pulse until finely ground. Then add maple syrup, almond pulp 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 vegan white chocolate chips, coconut oil and solid part of 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, agave syrup, coconut milk/white chocolate mixture and cashew pulp. 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. Garnish with fresh berries and white chocolate chips and serve immediately. Store leftovers in the refrigerator for up to 3 days.

Notes:
* strain 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