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

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Yield: 12 bars 1x


  • 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


  1. For the Crust:
  2. In your food processor, pulse almonds until they are made into flour
  3. Add walnuts and pulse again to combine
  4. Add dates and pulse again to combine
  5. Add coconut oil and pulse again to combine
  6. Using your hands or spoon, press down the crust into 8×8 baking dish and be sure to leave about 1/2 cup aside for the topping
  7. Put the baking dish in the fridge and begin making jam
  8. For the Jam:
  9. Combine the raspberries and maple syrup in a medium-sized non-stick pot
  10. Bring to a low boil and stir
  11. Once it’s boiling, reduce heat to medium and let it simmer for 5-7 minutes
  12. You can mash the raspberries with your spoon so it’s a little chunky still
  13. Add your chia seeds to the pot and and consistently stir for 15-20 minutes
  14. The jam should start to thicken and you must stir consistently to avoid it from sticking to the pot
  15. Once it’s thick to your liking, remove from heat and set aside.
  16. Combing Crust & Jam:
  17. Once the jam is cooled, pour 1.5 cups on top of crust and spread evenly (so you will have about 1/2 cup left over)
  18. Sprinkle the extra crust on top
  19. Pop back in the fridge to let it form for about 45-60 minutes
  20. Will stay good for 7 days in fridge
  • Author: rachel mansfield
  • Category: paleo, vegan, glutenfree, grainfree
  • Cuisine: dessert, snacks