RASPBERRY CREAM CHAM TARTS (GLUTEN FREE & VEGAN)
One of the difficulties when eating healthily can be trying to find the perfect dessert that will be a good crowd pleaser, without drawing attention to the fact it isn’t loaded with refined sugar and nasty ingredients. Enter these amazing raspberry cream CHAM tarts….
A crunchy base filled with a (coconut) creamy CHAM filling, these tarts are the perfect dinner party dessert, or accompaniment to an afternoon cup of tea.
100g Ground Almonds
100g Oat Flour
50g Coconut Oil
2 tbsp Maple Syrup
1/2 teaspoon Vanilla Powder
Pinch Bicarbonate of Soda
Pinch of Salt
5 tbsp of CHAM
4 tbsp Maple Syrup
2 tbsp Coconut Oil
Pinch Vanilla Powder
400ml Coconut Milk
Fresh or frozen Raspberries (to decorate)
Preheat oven to 180 degrees.
Combine the ground almonds, oat flour, vanilla powder, bicarb and salt.
Melt the coconut oil. Add this and the maple syrup to the dry ingredients. Combine to make a dough.
Put a ball of dough in each tart case (you may need to grease these with a little oil if they are not non-stick). Mould with your fingers to create a suitable case.
Prick the bases with a fork and place in the oven for 5 minutes
Whilst these are in the oven, melt the coconut oil for the filling and then add the coconut milk, maple syrup, vanilla and CHAM to the pan.
Remove the bases from the oven and fill with the mixture.
Leave the tarts in the freezer for a few hours to allow the filling to set.
Once set, remove from the case, sprinkle a few raspberries on top and enjoy!
Stir, scoop or spread…. how do you CHAM? Show us your creations on Twitter & Instagram (@EatChamUK) using the #WeChammin