Almond Butter+Raspberry Crumble Bars
5 min read
Troy Manandic
@troy808Total
50min
Prep
10min
RASPBERRY JAM:
- 1 1/2 Cups raspberries (fresh or frozen)
- 1/2 Cup dried blueberries or other dried fruit
- 2 Tbsp chia seeds
BASE & CRUMBLE:
- 4 Medjool dates (pitted)
- 1/2 Cup almond butter
- 1/3 Coconut oil (softened)
- 1 1/4 Cups oats
- 2 Scoops Ka'Chava Vanilla
- 1 Cup oat flour
- 1/4 Tsp baking powder
- Pinch of salt
How to make
- Preheat oven to 350F and line an 8x8 square tin with parchment paper.
- Start by making chia seed jam by adding the raspberries, dried fruit, and 1 Tbsp of water to a saucepan. Cook on medium heat until bubbling, then simmer for 10 minutes with a lid on. Stir in chia seeds then remove from heat and allow to cool.
- Next soak medjool dates in boiling water for 10 minutes. Then drain and add to a blender or food processor along with almond butter and coconut oil and blend until jammy or no big lumps remain. Continue by pouring in the rest of the base and crumble ingredients and blend again to a sticky dough.
- Pour 3/4 of the oaty mix into the tin and firmly press down to form the base layer and cook for 10 minutes.
- Spread 1/4 cup almond butter over the base, followed by the jam and then sprinkle remaining oaty crumble mix and bake for another 20-25 minutes until golden and crisp.
- Once fully cooled, slice into square bars then drizzle with melted almond butter.
- *store in airtight container for 3-5 days, fridge for up to a week, or in the freezer for 1 month.
- Enjoy :)
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