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No-Bake Raspberry Chia Jam Bars (Vegan, GF & Paleo)
- 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 8×8 baking dish and be sure to leave about 1/2 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 1/2 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