Name: No-Bake Raspberry Chia Jam Bars (Vegan, GF & Paleo)
Cuisine: dessert
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

Instructions

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