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No-Bake Cranberry Walnut Tart (vegan, gluten free, Paleo)

No-Bake Cranberry Walnut Tart (vegan, gluten free, Paleo)

Angelina
This No-Bake Cranberry Walnut Tart comes together in just minutes and makes great addition to your Thanksgiving or holiday dessert table! Full of walnuts, dates, and cranberries, your guests will be be going for seconds of this guilt-free dessert (vegan, gluten free, Paleo).
4 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Servings 1 tart

Ingredients 

Crust

  • 1 1/2 cups walnuts
  • 1 1/2 cups shredded coconut unsweetened
  • 1/2 cup pitted mejdool dates
  • 1/2 tsp salt

Filling

  • 1 cup cranberries
  • 1/4 cup orange juice
  • 12 ounces about 25 pitted mejdool dates, soaked in hot water for 10-15 minutes
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 cup chopped walnuts

Topping

  • 1 1/2 cups chopped walnuts
  • 1 tbsp maple syrup
  • 2 tbsp water

"White Chocolate" Drizzle, optional

  • 1/2 cup coconut butter
  • 1/4 cup cashews soaked in hot water for 15 minutes
  • 2 tbsp maple syrup
  • 1/4 cup water

Instructions 

  • To make the crust, add walnuts, shredded coconut, dates, and salt to a food processor. Process until a sticky dough forms. Press into the bottom of a tart pan. Refrigerate while making filling.
  • Place cranberries and orange juice in a bowl and set aside.
  • Add dates, vanilla, and cinnamon to food processor and blend until smooth. Fold in 3/4 cup soaked cranberries and 1 cup walnuts. Spread evenly into chilled tart shell.
  • Sprinkle chopped walnuts over filling and top with remaining cranberries.

"White Chocolate" Drizzle

  • Add coconut butter, soaked cashews, maple syrup, and vanilla to blender. Blend until smooth. Add water and blend on high until smooth. Drizzle over top of tart.
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