Cherry White Chocolate Tart

Cherry White Chocolate Tart Recipe

By Peanut Palate

🔪Prep Time: 30 mins


For the Crust

½ cup almond flour

¼ cup walnuts sub: cashews or more almond flour

1 cup soft, pitted dates

¼ cup vegan white chocolate chopped

½ tsp vanilla extract

For the Cherry Filling

¼ tsp vanilla extract

½ cup soft, pitted dates

½ cup frozen cherries sub: fresh cherries, or a mix of different berries (raspberries, strawberries, or even blueberries/blackberries could work)

For the Topping

1 tbsp liquid sweetener 100% maple syrup, agave, coconut syrup, date syrup, etc – omit if you think your chocolate is sweet enough already. The brand I used was not too sweet.

¼ cup vegan white chocolate chopped

½ tsp vanilla extract


1Blend together all crust ingredients, except the white chocolate, until a dough forms. Then add in the white chocolate chunks and pulse them for one second at a time, 2-3 times. The chocolate chunks should be very small now.

2Pat this down into a 5.5 or 6 inch diameter tart pan. I greased my pan with a little bit of coconut oil (not the virgin/extra virgin kind – those smell like coconut) but you could also put some parchment paper on the bottom so the crust is easier to lift out when you're ready to eat. You could alternatively use a tart pan with a removable bottom so it's easier to serve.

3Once the crust has been patted into the base of the tart pan, make the filling. To do this, add all filling ingredients to a blender and blend until smooth. Then pour over top of the crust, and put it in the freezer. Make sure it is evenly smoothed out at the top.

4Leave it in the freezer for 2 hours before you start making the topping. Otherwise, the cherry layer won't be frozen enough and the white chocolate topping will start seeping into it (and that's okay, if that's how you like it – then feel free to make the topping right away).

5Otherwise, wait 2 hours then start to make the topping. Melt together the topping ingredients in the microwave or in a small saucepan on the stove (without the vanilla). It can burn quickly, so continuously stir it over low heat. If microwaving, only do it for 5 seconds at a time.

6Once it is melted, mix it all together (adding in the vanilla now) and pour it over top of the tart in the freezer. You can use a toothpick to swirl the white chocolate topping with the partially frozen cherry layer for a cool effect, or leave it as it is.

7Pop it back in the freezer for a few hours. You can check it every hour to see how you like the consistency, but I would wait for 3-4 hours until the white chocolate topping is fully frozen.

8To serve, remove it from the freezer and dip a knife in boiling water. This will make it easy to cut into the tart. You can wait 10 minutes after removing from the freezer for it to soften a little, but I prefer my tarts more frozen. Depending on how you like it, wait it out or eat it right away!

9To store, put it in an airtight container and keep it frozen (not refrigerated)! You can try wrapping it with plastic wrap if you don't want to remove all the pieces from the tart pan and put them in a box separately. This should freeze well – I kept mine in the freezer for weeks and it was fine!

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