Gluten Free Raspberry Tarts

October 12, 2018



2 cups almond flour 

2 tbsp coconut oil

2 tbsp water

pinch of salt 

Raspberry jam :

2 cups raspberry's 

3 -4 tbsp honey 

1/4 tsp lemon zest 

1 tsp lemon juice 

1 tbsp arrowroot powder ( mix with a little water before adding to mixture ) OR 2 tbsp chia seeds 



1. In a pot cook the raspberry jam with all the ingredients until its thick. It will thicken more in the fridge when its cool. (cool in refrigerator for 2 hours)

2. Meanwhile in a food processor add the crust ingredients and mix until it forms a dough texture if it needs more water add more. 

3. In a 8x8 Pyrex place a sprayed parchment paper and spray it. Preheat oven to 350F

4. Press down the crust mixture to 1/2 inch thick so its a nice and thick layer. Pour the cooled jam and spread it out. 

Bake for 30 minutes until the jam is firm.


OPTIONAL to add toasted coconut on top when serving or drizzle with chocolate and harden in the fridge!





Share on Facebook
Share on Twitter
Please reload

Featured Posts

Benefits of Apple Cider Vinegar

July 30, 2018

Please reload

Recent Posts

February 10, 2020

September 2, 2019

Please reload