Preheat your oven to 350°F (175°C) and prepare a tart pan by lightly greasing it.

In a food processor, pulse together gluten-free oats and almonds until fine crumbs form. Combine with melted coconut oil and maple syrup until fully incorporated.

Press the mixture into the bottom and up the sides of the tart pan. Bake for 10-15 minutes until lightly golden brown.

Cool the crust for 5-10 minutes before adding fillings.

In a saucepan, combine cranberries, water, and maple syrup. Simmer for 10-15 minutes until cranberries soften.

Puree the cranberry mixture until smooth and stir in monk fruit sweetener to taste. Set aside to cool.

Blend soaked cashews, coconut milk, and melted white chocolate until smooth.

Pour the creamy filling into the cooled crust, then layer the cranberry mixture on top.

Refrigerate for at least 2-3 hours to set and slice to serve.

Garnish with sugar-coated cranberries or mint leaves before serving.