Easy Raspberry Chia Jam Tarts {Paleo, Gluten-Free, Dairy Free}
If there ever was a perfect season it’s berry season! Once the weather starts to warm up and the berries are fresh and ripe, it’s officially time to start baking! And while you can definitely snack on berries all by themselves, these easy raspberry tarts are a great option for when you need something more.
These raspberry tarts have become a staple in my house simply because they’re so easy to make and loaded with wholesome ingredients!
Easy Raspberry Chia Jam Tarts
These raspberry tarts are paleo, gluten-free, dairy-free, refined sugar-free and contain real food ingredients you can feel good about feeding your family. They’re simple to make, but also elegant that they easily work for a dessert for entertaining family and friends.
These chia jam tarts use Wildly Organic Almond Flour to make the tart shell. This makes them a bit lighter and crumbly than traditional tarts but adds a ton of flavor. The base is actually loaded with healthy fats and a bit of protein!
To hold the tart shell together, we use Wildly Organic Coconut Oil. And instead of a classic, sugar-loaded creamy filling on top, these raspberry tarts use a homemade chia jam to compliment them! It’s loaded with flavor from the raspberries!
Wildly Organic Chia Seeds help bind everything together for the raspberry chia jam topping. Chia seeds contain a good dose of fiber, fats and can be a great source of plant-based protein.
If you’ve never used chia seeds before, they gel when mixed with a liquid. So, boiling down the raspberries with the seeds makes a sticky, jam-like substance. Naturally sweetened using Wildly Organic Coconut Syrup, these raspberry tarts are the perfect combination of fresh and sweet.
Embrace berry season with these easy raspberry chia jam tarts. Loaded with healthy fats, these tarts make the perfect addition to a summertime barbeque or a simple dessert at home.
Looking for more real food desserts? Try these recipes!
- Sweet Walnut Dessert Drizzle {homemade nut topping for ice cream, yogurt, pancakes, and more!}
- Coconut Mango Popsicles {Dairy Free, Vegan, No Refined Sugar}
- Double Chocolate Almond Ice Cream {Dairy Free, No Refined Sugar}
- Paleo Chocolate Fruit Kabobs {Gluten Free, Vegan}
- Grilled Peaches with Almond Butter Drizzle {Paleo, Vegan, Gluten Free}
Have you made a chia jam before at home? Will you try these Easy Raspberry Chia Jam Tarts?
- 2cups Wildly Organic Almond Flour
- 3tablespoons Wildly Organic Centrifuge Extracted Coconut Oilmeasured solid
- 1/4 cup Wildly Organic Coconut Flour
- 1 egg
- 3cups raspberriesfresh or frozen
- 1/3cup Wildly Organic Coconut Syrup
- 2tablespoons Wildly Organic Chia Seeds
- 2tablespoons wateror 1 tablespoon if using frozen berries (see notes)
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Preheat the oven to 350 degrees. Spray a muffin tin really well with non-stick cooking spray or oil. Set aside.
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In a small pot over medium heat, heat the coconut oil until melted. Remove from heat.
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In a medium bowl, mix together the melted coconut oil, almond meal, coconut flour, and egg until the almond meal looks wet.
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Distribute the almond flour crust equally to six muffin wells of the prepared muffin tin. It's easier to portion it out before you begin to press!
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Using your hands, press the base into each muffin cup and up the side. Make sure the bottom is the thickest part or they will break coming out. This takes patience, make sure the base and sides are even and that there are no holes.
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Bake in the oven at 350F for 6-8 minutes, until lightly browned and crisp. Remove from the oven and let sit in the muffin tin to cool completely.
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In a large pot, add the raspberries and water and heat over medium to high heat. Cover with a lid. Once the berries are getting warm (or, if from frozen they begin to thaw), mash with a potato masher. No need to liquify just mash enough but leave some texture.
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Uncover and add in the chia seeds and coconut syrup. Mix to combine. Allow to cook at a rolling boil for 3-5 minutes and then reduce to a simmer as the water boils off, stirring occasionally.
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Keep stirring and boil down until the desired consistency. The longer you boil down the stickier the jam will be. Remove from the heat and allow to cool slightly.
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Portion out the raspberry chia jam into the tarts.
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Bake at 350F for 3 more minutes to infuse the flavors and to rewarm the tart if serving right away.
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Remove from the oven, let sit 5-10 minutes and use a silicone spatula to carefully remove the tarts.
You can use fresh or frozen raspberries for the recipe. If using frozen, only use 1 tablespoon of water as water will come out once the berries thaw. If using fresh berries, use 2 tablespoons of water.
The post Easy Raspberry Chia Jam Tarts {Paleo, Gluten-Free, Dairy Free} appeared first on Wildly Organic.
Shelby Stover
Wildly Organic is an independent source for wholesome, organic foods and natural, raw foods and ingredients, the building blocks of a healthy life.