Have you noticed that the grocery stores are skipping Thanksgiving this year?
A few days ago I walked into our neighborhood store to find it totally decked out with Christmas decor – candy canes and ornaments hanging at the ends of every aisle, large gift boxes of chocolates displayed on a decorated red and green table, and, most unbelievable of all, Christmas music was playing throughout the store!
What about Thanksgiving, people?!
I have to say, sometimes it hard to love Christmas. It’s just so dominating. And I’m fine with giving Christmas a month to sing the songs, view the lights, watch the movies, etc. but when it starting taking over Thanksgiving then Christmas and I have a problem.
I retreated back to my house after the grocery store incident and decided it was time to start thinking about Thanksgiving Dinner. For the past 5 or 6 years my whole family gathers at my parent’s house. Everyone graciously veganizes portions of their contributions for me and I usually bring the vegan alternative to a turkey and plenty of dessert.
This Raw Cranberry Walnut Tart was the first idea I dreamed up and yum! After the photo shoot I ate the (below pictured) slice and I’m pretty sure that in that moment Thanksgiving was revived!
- 1 1/2 cup walnuts
- 1 1/2 cups shredded coconut
- 1/2 cups dates, pitted and soaked in water for 30 minutes
- 1/2 tsp salt
- 3/4 cup fresh cranberries
- 1/4 cup freshly squeezed orange juice
- 1 cup walnuts, chopped
- 12 oz medjool dates (20-24 large dates), pitted and soaked in water for 30 minutes
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 cup walnuts, finely chopped
- 1/4 cup cranberries
- 1 tbsp raw agave nectar
- 1 tbsp water
- 1/2 cup coconut butter, melted
- 1/4 cup cashews, soaked 2-4 hours
- 2 tbsp raw agave nectar
- 1/2 tsp vanilla extract
- 1-2 tbsp water (as needed)
- Lightly spray a 10" tart pan and set aside.
- To make crust, place walnuts in a food processor and blend into a fine meal. Drain dates and add, along with coconut and salt, to walnut meal and blend until well combined. A stiff dough will form. Evenly spread the dough along the bottom and sides of the prepared tart pan and place in freezer while making the filling.
- Place 1 cup of fresh cranberries in freshly squeezed orange juice and let sit for at least 30 minutes.
- Drain dates (for filling) and transfer to a food processor. Add vanilla extract, cinnamon, and salt and blend until very smooth and creamy. Place in a bowl and fold in 3/4 cup soaked cranberries and 1 cup chopped walnuts - reserve remaining cranberries for the top. Spread the filling evenly into chilled tart shell.
- Finely chop 1 1/2 cup walnuts in a food processor and spread evenly over the top of the date filling, patting down lightly. Top with remaining 1/4 cup of soaked cranberries.
- Whisk together agave nectar and water and, using a pastry brush, glaze the top.
- To make the white chocolate drizzle, combine all the ingredients in a high speed blender or food processor and blend until completely smooth. Drizzle over tart.
- Store in the freezer. Remove 10-15 minutes before serving to allow tart to thaw.
- While you can use any kind of date for the tart crust, it is very important to use large Medjool dates for the filling to get the right consistency.
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