Name: Raspberry Chia Jam Tartlets
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 cups fresh or frozen raspberries; 2–3 tablespoons chia seeds (adjust for thicker jam); 2–3 tablespoons pure maple syrup (to taste); 1 tablespoon fresh lemon juice; ½ teaspoon vanilla extract; Pinch of salt; 1½ cups almond flour (or oat flour for nut-free); ¼ cup melted coconut oil (or neutral oil); 2 tablespoons maple syrup; ½ teaspoon vanilla extract; Pinch of sea salt

These delightful Raspberry Chia Jam Tartlets are mini, no-bake or lightly baked healthy treats featuring a nutritious nutty crust filled with vibrant homemade raspberry chia jam. Naturally sweetened, packed with fiber, omega-3s from chia, and fresh berry flavor, they’re a guilt-free dessert perfect for any occasion.

Why You’ll Love This Recipe

You’ll adore these tartlets because they’re a smarter, more wholesome twist on classic jam tarts—using chia seeds to create a thick, jammy filling without heaps of refined sugar or pectin, while the crust stays simple yet flavorful with wholesome ingredients like almonds or oats instead of processed flour and butter.

They’re naturally gluten-free (with easy swaps), vegan, dairy-free, and bursting with bright raspberry tang balanced by subtle natural sweetness. Quick to prepare (especially if you make the jam ahead), they feel indulgent yet nourishing, delivering antioxidants, healthy fats, and fiber in every bite. Ideal for meal prep, kid-friendly snacking, or impressing guests with something beautiful and better-for-you—no one will guess they’re healthy!

Yield: 12 mini tartlets

Raspberry Chia Jam Tartlets

Mini healthy tartlets with nutty crust and naturally sweetened raspberry chia jam—easy, vegan, gluten-free delight!

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

For the Raspberry Chia Jam (makes about 1 cup):

2 cups fresh or frozen raspberries
2–3 tablespoons chia seeds (adjust for thicker jam)
2–3 tablespoons pure maple syrup (to taste)
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
Pinch of salt

For the Tartlet Crust (makes 12 mini shells):

1½ cups almond flour (or oat flour for nut-free)
¼ cup melted coconut oil (or neutral oil)
2 tablespoons maple syrup
½ teaspoon vanilla extract
Pinch of sea salt

Instructions

Start with the star of the show: the raspberry chia jam! In a small saucepan over medium heat, add your raspberries, lemon juice, and a pinch of salt. Cook for 4–5 minutes, stirring and mashing gently with a fork until the berries break down into a juicy, bubbly mixture—your kitchen will smell amazing!
Remove from heat and stir in the maple syrup and vanilla extract. Taste and add a touch more sweetener if your berries are super tart—personalize it to your liking!
Sprinkle in the chia seeds while stirring vigorously so they don’t clump. Let it sit for 5 minutes to start thickening, then give it another good stir.
Transfer the jam to a bowl and pop it in the fridge for at least 30 minutes (or overnight for best texture)—it transforms into a gorgeous, spoonable jam packed with tiny nutrient powerhouses.
While the jam chills, make the crust. In a medium bowl, mix almond flour, melted coconut oil, maple syrup, vanilla, and salt until it resembles wet sand and holds together when pinched—cozy and fragrant!
Preheat your oven to 350°F (175°C) if baking the crusts (recommended for crispiness). If no-bake, skip to step 8.
Divide the crust mixture evenly among 12 greased muffin tin cups (or tartlet pans). Press firmly into the bottom and up the sides using your fingers or a small glass to form neat little cups—make them even for pretty results!
Bake for 8–10 minutes until lightly golden and set (or chill 20–30 minutes for no-bake). Let cool completely in the pan—they firm up as they cool.
Once everything’s ready and cooled, spoon a generous dollop of chilled raspberry chia jam into each tartlet shell—pile it high for that irresistible look!
For extra flair, top with fresh raspberries, a sprinkle of chia seeds, or a drizzle of melted dark chocolate. Chill for 10–15 minutes to set, then enjoy these pretty, wholesome bites straight from the fridge—pure bliss in every bite!

Notes

Naturally vegan, gluten-free (use certified GF oats if substituting), dairy-free, and refined sugar-free. The jam is low-sugar compared to store-bought versions. Best enjoyed chilled for maximum freshness and texture contrast.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 257Total Fat 21gSaturated Fat 6gUnsaturated Fat 15gSodium 1mgCarbohydrates 13gFiber 7gSugar 5gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

For the best texture, let the chia jam sit for at least 30 minutes (or overnight in the fridge) so it thickens properly—stir occasionally if needed.
If your crust mixture feels too dry, add a tiny splash of water or extra maple syrup 1 teaspoon at a time.
Press the crust firmly into the tartlet pans using the back of a measuring spoon or your fingers dipped in water to prevent sticking.
For easier removal, chill the tartlets fully before popping them out.
Taste the jam before filling and adjust sweetness with a touch more maple or mashed dates if your berries are tart.
Use silicone muffin tins for no-stick, easy-release mini tartlets.
Double the jam recipe—it stores well and is fantastic on toast, yogurt, or oatmeal.

Ingredients Notes

Fresh or frozen raspberries form the vibrant, antioxidant-rich base of the jam—frozen work wonderfully year-round and often yield a juicier result. Chia seeds act as a natural thickener, absorbing liquid to create a spreadable, pectin-free jam while adding omega-3 fatty acids, fiber, and protein for extra nutrition.

Maple syrup (or honey/date paste for variations) provides gentle, natural sweetness without refined sugar—pure maple adds a lovely caramel note. For the crust, almond flour (or ground nuts/oats) keeps things gluten-free and adds healthy fats and a tender, nutty texture.

Coconut oil or a neutral alternative binds everything together and gives subtle richness without dairy. Vanilla extract enhances the overall flavor profile, while a pinch of salt balances the sweetness and brightens the berries. Lemon juice adds a fresh zing to cut through richness and helps preserve the bright color.

Variations and Substitutions

Make it fully nut-free by swapping almond flour for oat flour or sunflower seed flour in the crust—oats keep it hearty and gluten-free if certified. For a no-bake version, skip blind baking the crust and simply chill it to set.

Switch raspberries for strawberries, mixed berries, blueberries, or blackberries for different flavor profiles—each brings its own unique tart-sweet balance. If avoiding maple syrup, use mashed ripe dates, date syrup, or a small amount of coconut sugar. For lower-carb, reduce sweetener and rely more on the natural fruit sugars.

Add a teaspoon of lemon zest or orange zest to the jam for citrus brightness. For chocolate lovers, drizzle melted dark chocolate over the finished tartlets or mix cocoa into the crust. To make them paleo, stick with almond flour and coconut oil; for grain-free, avoid oats.

Storage Options Store filled tartlets in an airtight container in the refrigerator for up to 5 days—the jam stays fresh and the crust softens slightly but remains delicious. For longer storage, freeze unfilled tartlet shells (well-wrapped) for up to 2 months; thaw and fill fresh. The raspberry chia jam alone keeps in the fridge for 1-2 weeks or can be frozen in small portions for 3 months—thaw overnight in the fridge. Avoid leaving at room temperature more than 1-2 hours to maintain freshness and food safety.