Healthy Raspberry Almond Tart


Tart crust

  • 2 cups almond flour
  • pinch of salt
  • 1/4 tsp baking soda
  • 2 1/2 tbsp melted coconut oil
  • 11/2 tbsp pure maple syrup

Chia Seed Jam

  • 1 cup Raspberries
  • 1/4 Maple Syrup
  • 1 tbsp Chia Seeds


  • 3/4 cup Almond Flour
  • 1/4 cup Coconut Oil
  • 2 tbsp Maple Syrup
  • 1 egg
  • 1 egg yolk
  • 2 tbsp sliced almonds


Preheat the oven to 170 degrees C


  • Grease the bottom of your cake pan
  • Combine all ingredients and stir until crumbly
  • Transfer to pan and press down firmly to create an even base and set aside.

Raspberry Chia Jam

  • Mash all ingredients together with a fork
  • Pour into a saucepan and heat until it starts to bubble, reduce and whisk until the mixture thickens.
  • Remove from heat and once cooled pour over the pastry mixture


  • Combine almond flour, combine almond flour, coconut oil, egg, egg yolk and maple syrup. Stirring until creamy.
  • Pour this over the jam mixture
  • Bake for 40mins
  • Serve and sprinkle with either sliced almonds or fresh raspberries