Gluten Free Cranberry White Chocolate Pie
8 servings
90 minutes
This gluten-free cranberry and white chocolate pie is a refined dessert that combines the bright tartness of cranberries with the delicate sweetness of white chocolate. Its base made from oats and almond flour adds a light nutty note, while coconut oil contributes softness to the texture. The history of such desserts is rooted in European traditions where cranberries have long been used in baking. White chocolate plays a special role here by softening the berry's acidity and creating a harmony of flavors. This pie is perfect for a cozy tea time, especially in cooler seasons when you want to warm up with something comforting and aromatic. Serving it with candied cranberries and fresh rosemary makes it not only delicious but also aesthetically pleasing—a true festive accent on the table.
1
Prepare all ingredients. Soak cashews in hot water for 4 hours. Preheat the oven to 180 degrees.
- Cashews: 150 g
2
For the crust, blend oats, almond flour, coconut oil, and 30 ml of maple syrup.
- Rolled oats: 120 g
- Almond flour: 30 g
- Coconut oil: 75 ml
- Maple syrup: 30 ml
3
Spread the moist crumbs evenly on the bottom and sides of a 24 cm diameter pie dish.
4
Place the mold in the oven for 10-15 minutes, then cool on a rack.
5
In a small saucepan, mix frozen cranberries, water, and 50 g of sugar, bring to a boil and cook for 10-15 minutes over medium-low heat.
- Frozen cranberries: 240 g
- Water: 250 ml
- Sugar: 200 g
6
Puree the cranberry with a blender. If the puree is too thick, add a little water.
- Water: 250 ml
7
Add agar-agar and cook for another 5 minutes on low heat. Then remove from heat and let cool for 2 minutes.
- Agar-agar: 1 teaspoon
8
Spread the cranberry filling evenly over the crust and refrigerate for 15 minutes.
9
Blend the cashews without water, then add coconut milk and blend until smooth.
- Coconut milk: 80 ml
10
Melt the white chocolate and mix it with the cashew mass.
- White chocolate: 170 g
11
Layer white chocolate on the pie and refrigerate for another 2-3 hours.
12
In a small saucepan, mix 60 grams of water and 120 grams of sugar, bring to a boil. Cook on low heat for 5-10 minutes, then add fresh cranberries, remove from heat and let sit for 2 minutes.
- Water: 250 ml
- Sugar: 200 g
- Fresh cranberries: 40 g
13
Transfer the cranberries to a rack and cool for 2 minutes.
14
Transfer the cranberries to a bowl with sugar, coat them, and place them back on the rack.
15
Decorate the pie with cranberries and rosemary and serve with tea.
- Rosemary: to taste
