Raspberry Bars

Oaty base and crumble topping

• Sweetener

  To taste

  Use the sweetener that best works for you. Here are some options:

  • 50g (1/4 cup)

    Coconut sugar

  • 65g (1/3 cup)

    Erythritol

  • 50g (1/4 cup)

    Monk fruit sweetener

  • 40g (1/4 cup)

    Stevia sweetener

  • 50g (1/4 cup)

    Xylitol

  • Note: To confirm the amount for your specific product, follow the sweetener to sugar ratio recommended on the label.
• 1 teaspoon

  Vanilla extract

• 110g (1 1/3 cups)

  Oat flakes

• 80g (3/4 cup)

  Almond flour

• 80mL (1/3 cup)

  Almond milk, or preferred milk

Raspberry jam filling

• 500g (4 1/4 cups)

  Raspberries, I like to use fresh but you can use frozen too!

• 30g (2 1/2 tablespoons)

  Chia seeds

  • Note: Chia seeds thicken the filling

• Sweetener

  To taste

  Use the sweetener that best works for you. Here are some options:

  • 60g (1/3 cup)

    Coconut sugar

  • 78g (1/3 cup)

    Erythritol

  • 60g (1/3 cup)

    Monk fruit sweetener

  • 48g (1/4 cup)

    Stevia sweetener

  • 60g (1/3 cup)

    Xylitol

  • Note: To confirm the amount for your specific product, follow the sweetener to sugar ratio recommended on the label.
• 1 splash

  Water

Preparation

1. 1

   Preheat your oven to 160°C (320°F).

1. 2

   If you are using a non-pyrex baking pan, you may wish to line it with baking parchment. I use a pyrex dish and do not line.

Make the oaty base

1. 3

   In a mixing bowl, combine the sweetener, oat flakes, and almond flour. Mix well.

1. 4

   Make a well in the center of the dry ingredients.

1. 5

   Pour the almond milk and vanilla extract into the well.

1. 6

   Mix with a spoon or spatula until you have a thick, crumbly paste.

1. 7

   Take 2/3 of the mixture and press it into the bottom of your prepared pan. Use your hands or the back of a large spoon.

1. 8

   Place in the oven and bake for 20 minutes, until the base is lightly golden. The exact bake time may depend on your oven and pan, so keep an eye on it! 👀

Make the raspberry jam filling

1. 9

   While the base is baking, prepare the raspberry filling. In a saucepan, combine the raspberries, splash of water, chia seeds, and sweetener. The water is there to make sure the raspberries do not stick initially to the pan. Add another splash if there's not enough, but not to much or the jam will be runny.

1. 10

   Place the pan over medium heat and stir everything together.

1. 11

   Use a fork or spatula to squish the raspberries as they heat up. Continue stirring frequently with the spatula so the raspberries don't stick to the bottom of the pan.

1. 12

   Let the mixture cook for about 10 minutes, stirring regularly, until it thickens and becomes gooey. It will still be runny. Don't worry about that though. It will gel properly when chilled.

1. 13

   Remove from heat and set aside.

Assemble and finish

1. 14

   When the base has become golden-brown (about 20 minutes), remove it from the oven.

1. 15

   Pour the raspberry filling over the base, spreading it evenly with your spatula.

1. 16

   Crumble the remaining 1/3 of the oaty mixture over the top of the raspberry filling.

1. 17

   Return to the oven and bake for another 15 minutes, until the topping is golden.

1. 18

   Remove from the oven and allow to cool completely in the pan for at least 2-4 hours before cutting into bars.

1. 19

   Enjoy!