No-Bake Raspberry Chia Jam Bars (Vegan, GF & Paleo

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Dates soften, pitted
  • 2 cups Raspberries, organic

• Condiments

  • 1 tbsp Maple syrup

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Almonds, raw
  • 1 1/2 tbsp Chia seeds
  • 1 cup Walnuts, raw

Found on rachlmansfield.com

Ingredients

• Crust + Topping:
• 1 cup raw almonds
• 1 cup raw walnuts
• 1 cup pitted dates soften (or about 15 large dates)
• 1 tablespoon coconut oil
• Chia Jam:
• 2 cups of organic raspberries
• 1 tablespoon maple syrup (you can sub honey or agave if you prefer)
• 1.5 tablespoons chia seeds

Directions

• For the Crust:
• In your food processor, pulse almonds until they are made into flour
• Add walnuts and pulse again to combine
• Add dates and pulse again to combine
• Add coconut oil and pulse again to combine
• Using your hands or spoon, press down the crust into 8x8 baking dish and be sure to leave about ½ cup aside for the topping
• Put the baking dish in the fridge and begin making jam
• For the Jam:
• Combine the raspberries and maple syrup in a medium-sized non-stick pot
• Bring to a low boil and stir
• Once it’s boiling, reduce heat to medium and let it simmer for 5-7 minutes
• You can mash the raspberries with your spoon so it’s a little chunky still
• Add your chia seeds to the pot and and consistently stir for 15-20 minutes
• The jam should start to thicken and you must stir consistently to avoid it from sticking to the pot
• Once it’s thick to your liking, remove from heat and set aside.
• Combing Crust & Jam:
• Once the jam is cooled, pour 1.5 cups on top of crust and spread evenly (so you will have about ½ cup left over)
• Sprinkle the extra crust on top
• Pop back in the fridge to let it form for about 45-60 minutes
• Will stay good for 7 days in fridge