Vegan Vanilla Tarts With Cranberry Compote | VegNews

Ingredients

• For the crust:
• ½ cup hazelnuts
• ½ cup almonds
• ⅓ cup shredded coconut
• 7 medjool dates, pitted
• ¼ cup coconut oil, melted
• ¼ teaspoon sea salt
• For the filling:
• 1½ cups cashews, soaked overnight
• ½ cup shredded unsweetened coconut
• ⅓ cup coconut oil, melted
• ⅓ cup maple syrup
• ¼ cup fresh squeezed lemon juice
• ½ teaspoon vanilla powder
• For the compote:
• 1 cup fresh or frozen cranberries
• ¼ cup maple syrup
• 2 tablespoons freshly squeezed orange juice
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 1 tablespoons white flour to thicken
• ⅛ teaspoon ground cloves