Our take on a Louise Slice, these delicious Raspberry Coconut bars are the perfect healthy baking treat. Plus, learn how to make your own refined sugar free raspberry jam with a special ingredient – chia seeds!
Raspberry Coconut Crumble Bars
Ingredients
Base
- 2 Tbsp coconut oil, melted
- 1 cup desiccated coconut
- 1 cup ground almonds
- ¼ cup coconut flour
- 3 Tbsp maple syrup
- Pinch of salt
- 2 Tbsp water
Chia jam
- 1½ cups frozen raspberries
- 3 Tbsp water
- 4 Tbsp chia seeds
- 3 Tbsp maple syrup
Topping
- ½ cup coconut chips
- 2 Tbsp ground almonds
- ¼ cup desiccated coconut
- 1 Tbsp maple syrup
- 1 Tbsp coconut oil
Instructions
- Preheat oven to 180°C. Line a 20 x 30cm baking dish.
- Melt coconut oil. Combine all base ingredients together in a medium bowl and mix well.
- Press mixture evenly into baking dish with fingers and prick with a fork a few times.
- Bake for 15 minutes, until edges are golden. Cool completely.
- While base cooks, make chia jam. Combine all jam ingredients in a small pot on medium heat. Bring to a simmer, reduce heat to low and cook for about 4 minutes, stirring often, until thick. Remove from heat and cool.
- Spread chia jam over baked base and return to oven to cook for about 10 minutes.
- In a medium bowl, combine all topping ingredients together with your hands. Sprinkle over jam in an even layer. Return to oven to toast for 8-10 minutes, until golden.
- Remove slice from oven and cool completely, before cutting into 12 bars. Keep in an airtight container in the fridge.
