These gluten-free, vegan, and paleo raspberry almond tarts are a healthy twist on a classic treat and were a breeze to make! They make the perfect mini treat at the end of a meal, a quick snack, a beautiful party platter item, or a tasty breakfast. Raspberries and almonds are always a trusty dessert combination I know I can go to, and as a bonus, it's one of the few treats my husband likes, which always makes me happy ;) . Glad I took a little break from my more traditional fall treats of late and made these cute as a button tarts instead.
Gluten-Free Vegan Raspberry Almond Tarts
These gluten-free, vegan, and paleo raspberry almond tarts are a healthy twist on a classic treat and are a breeze to make!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 mini tarts
- Category: Tarts
- Method: Baked
- Cuisine: Dessert
Ingredients
Crust:
- 5 tbsp unsweetened applesauce (I used my homemade applesauce), at room temperature
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup (or liquid sweetener of your choice), at room temperature
- 1 tsp pure vanilla extract*
- ⅛ tsp pure almond extract (optional; good for an extra almondy flavor)
- pinch of salt
- ⅓ cup coconut flour
- 3 tbsp tapioca flour
Filling:
- 1 - 1 ¼ cups raspberry jam of your choice (you can use my paleo raspberry jam recipe, this paleo blueberry jam as an alternative, or any raspberry jam of your choice, including store bought. The less runny the jam, the better though)
- Toppings of your choice: I used a bit of cacao nibs and slivered almonds. Coconut shavings would work well too
Instructions
1. Pre-heat oven to 350F. Oil a 6-cup non-stick muffin tray and set aside.
2. Place applesauce, coconut oil, maple syrup, vanilla, and salt into a medium mixing bowl and use an immersion blender to blend the mixture into a smooth consistency (note: if you don’t have an immersion blender, blend all the ingredients in a regular blender and then pour into a mixing bowl). Add coconut and tapioca flours and mix well using a wooden spoon until everything is thoroughly combined.
3. Divide the mixture evenly between the 6 cups in your muffin tray. Use your hands to press the mixture down along the bottom and up around the walls of the pan cups forming the crust. Bake in a pre-heated oven for 12-15 minutes until the tart shells firm up and the edges brown up a little. Keep the oven on, but remove the tart shells from oven.
4. Spoon 2-3 tablespoon jam into each tart shell. Smooth out the surface with a spoon. Top with toppings of your choice. Place back in the oven and bake for another 5 minutes or so.
5. Remove from oven and allow the crust to cool in the pan on a wire rack for at least 10 minutes. VERY carefully remove tarts from the tray and transfer onto a serving plate or glass container {they are a little delicate at this stage, so take extra care not to break the shells}. Place in the fridge to set and firm up for a few hours. Enjoy!
Notes
*For AIP, use a pinch of raw ground vanilla bean instead.
P.S. Have you seen these raspberry almond squares yet? You might like those too ;)
xenia says
Can I sub coconut flour with almond flour or buckwheat flour?
Stacie says
Hi! I was wondering how far in advance I could make them? Want to bring them to a baby shower! Thanks!
Audrey says
Hi Stacie,
You can make them a day or two in advance no problem. I'd keep them refrigerated until the shower if made in advance. But they keep very well.
Tia @ Tia's Kitchen says
These sound wonderful. I think you are my new favorite blogger. With you being gluten free and vegan, I will probably be able to eat about any recipe you have. Yay! Not easy with all of my food allergies.
~Tia
Audrey says
Hi Tia,
Thanks so much for your wonderful comment! So sorry for the super late response here. I just discovered my site has been throwing a whole lot of genuine comments into the spam folder and I just noticed them all in there today! : /
My recipes on here are all gluten, dairy, and egg-free, and mostly refined sugar-free as well in the hopes of offering allergy-friendly tasty alternatives -- so I'm glad to hear you can enjoy all these recipes, which means the site is serving its purpose :)
Miz Helen says
We just love raspberries and this will be a perfect dessert for the holidays. A lovely presentation for your Raspberry Tart. Hope you are having a great day and thanks so much for sharing this awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
Audrey says
Thanks so much, Miz Helen! :)
April Harris says
What beautiful tarts! They look absolutely scrumptious. Thank you so much for sharing your Raspberry Almond Tarts with us at the Hearth and Soul hop. Pinned and will share :-)
Audrey says
Thanks so much, April! :)
vegetarianmamma (Cindy) says
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share next time!
-Cindy
Kristina says
This is hands down the best gluten free pastry I have ever tried! Thankyou so much for sharing this! I ended up doubling the pastry recipe to make a big tart, baked it for about 20 mins then added my own mixed berry filling. Perfection.
Audrey says
A large berry tart sounds wonderful, Kristina! So glad you liked it :)