Gluten-Free Vegan Raspberry Almond Tarts

Gluten-Free, Vegan, and Paleo Raspberry Almond Tarts {Refined Sugar-Free, AIP-Friendly}

{Gluten-Free, Vegan, Paleo, AIP-friendly, Refined Sugar-Free}

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, and Paleo Raspberry Almond Tarts {Refined Sugar-Free, AIP-Friendly}

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Gluten-Free, Vegan, and Paleo Raspberry Almond Tarts {Refined Sugar-Free, AIP-Friendly}

Gluten-Free Vegan Raspberry Almond Tarts


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6 mini tarts

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 tbsp 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.

Gluten-Free, Vegan, and Paleo Raspberry Almond Tarts {Refined Sugar-Free, AIP-Friendly}

xo Audrey

P.S. Have you seen these raspberry almond squares yet? You might like those too ;)

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 This post contains affiliate links to the immersion blender and 6-cup muffin tray used.

    1. Stacie
      • Audrey
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    2. April Harris
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    3. vegetarianmamma (Cindy)
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