COCONUT / RASPBERRY SQUARES
Ingredients:
For 16 healthy squares, gluten-free, no added sugar, and dairy-free
Gluten-free base:
- 150 g almond flour (ground almonds)
- 50 g ghee, CocoGhee, organic butter, or melted coconut oil
- 2 tablespoons monk fruit (available in health food stores)
- 1 teaspoon natural liquid vanilla
- 1 medium egg
Sugar-free chia jam:
- 125 g fresh or frozen raspberries
- 5 tbsp chia seeds
- 2 tbsp monk fruit (available in health food stores)
- 80 ml water
Topping:
- Unsweetened shredded coconut
Instructions:
I suggest making the sugar-free chia jam the day before or at the start of this recipe so that it has time to swell and thicken.
Gluten-free base:
- Mix all ingredients together.
- Press into a square baking dish (20 x 20 cm) lined with parchment paper.
- Bake at 180°C / 350°F for 10 minutes or until golden brown.
- Remove from the oven and let cool completely.
Sugar-free chia jam:
- Place all ingredients in a bowl and mix well. Let sit for 20-30 minutes. Chia swelling appears to vary significantly, which may take a little longer or require an extra tablespoon of chia seeds to reach a thick consistency.
- Gently spread the sugar-free chia jam over the baked and cooled base.
- Sprinkle with coconut. Place in the refrigerator.
Notes:
- Store in the refrigerator for up to 4 days.
- Can be frozen as individual squares in an airtight container lined with parchment paper.
Health is a lifestyle.