Berry Burst Bars

Holy Moly – They good.

head over raspberry slice

Get your pen and paper out or if you’re a whizz and got really good eye sight, get your fingers in place to screen shot the following… because I’m about to blow your mind with the following recipe.

200g Oats
200g Ground Almonds
8 tbsp of Coconut oil (melted)

Jam middle:
2 tbsp. Chia seeds
250g Raspberries
1 tbsp Maple Syrup
1 drop of vanilla

Granola topping 
200g Oats
50g Almonds
35g Coconut shavings (tasty)
2 Tbsp of coconut oil
1 tbsp Maple Syrup

– With the back of a fork, mash the raspberries in a bowl until they’ve “juiced” up.
– Add in the chia seeds and maple syrup and give it all a big stir
– Pour mixture in an air tight jar and place in the fridge to set
– Place all granola ingredients into a mixing bowl and stir through the maple syrup and melted coconut oil so that everything is coated.
– Place on a baking tray and slot it in the oven for 20 minutes on a heat of 180 degrees.
– Using a blender, add in the oats, ground almonds and melted coconut oil and pulse for around 10 seconds
– The mixture may seem dry BUT this is how you want it in order to create a shortbread taste.
– Press base mix into a loose bottom square cake tin.
– With the chia jam you have just made, spread a thick layer all over the base and top with the granola straight out of the oven!
– Cut into squares and enjoy with a cup of tea and lots of peanut butter!

Hope you enjoy making this slice! It’s SERIOUSLY tasty.

Much Love,

Evie Xx


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