I love the combination of fruity raspberries with the richness of chocolate and creamy nuttiness of almonds, so this slice is just heavenly. With an oaty base, chia seed ‘jam’ and a coating of chocolate on top, what’s even better is that this is made from relatively healthy ingredients without containing too much sugar, while still satisfying a sweet tooth. An ideal snack to take to work or breakfast on the go option!
Oat base –
- 1 cup oats
- ¼ cup shelled hemp seeds
- ½ cup almond butter
- 4 tbsp Sweet Freedom (or honey/agave syrup)
Put the oats in a food processor and blend up so you have a flour. Add the other ingredients and continue to whizz up until you have a sticky combined mixture. Spoon into a greased and lined rectangular tin and press down so it’s even. Chill in the fridge.
Raspberry jam layer –
- 100-150g frozen raspberries
- 4 tbsp Kaizen Living chia seeds
- 1-2 tbsp Jim Jam’s reduced sugar raspberry jam
Put the berries in a small pan with a dash of water. Bring to boil and simmer for a few minutes. Stir in the jam and chia seeds, then leave to cool and for the chia seeds to absorb the liquid to create a jam/jelly texture.
Once cooled, spread the mixture over the base until covered and you have a nice thick layer. Return to the fridge.
Chocolate topping –
- 4 tbsp coconut oil (I used Lucy Bee)
- 4 tbsp cocoa powder
- 2 tbsp Sweet Freedom
- 2 tbsp Jim Jam’s no added sugar milk chocolate spread
Put the coconut oil and Sweet Freedom in a small pan and heat up until melted. Remove from heat and stir in the cocoa powder and chocolate spread until smooth. Pour this over the raspberry jam, ensure it covers the whole thing. Return to fridge for a couple of hours until set, then cut up and enjoy!
This keeps in the fridge for up to a week in an airtight container.