Cranberry Cashew Tart - alive magazine
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Tart pan
- Food processor
- Blender
- Saucepan
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spatula
- Refrigerator
- Chef's knife
- Cutting board
Ingredients
- 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
More Like This
Cranberry Cashew Tart
deliciousliving.com
Vegan Vanilla Tarts With Cranberry Compote
vegnews.com
Recipe: <!-- -->Cranberry Bakewell Tart<!-- -->
wholefoodsmarket.com
Cranberry Tart Recipe
givemecookie.com
Cranberry Kale Carrot Tart - alive magazine
alive.com
Cranberry Almond White Chocolate Tart
foodnessgracious.com
Cranberry Tart Recipe
tasteofhome.com
Raw Blueberry Tart
foodmatters.com