Did you guys try out the super easy chia seed jam recipe from last week!? If you did, then I know you can spare some for these ahhhh-mazing, super easy raspberry squares. They use simple ingredients and are also vegan!
Check them out…Print Recipe
Makes 16 squares
2 1/2 cups raw almonds
1/3 cup coconut nectar (could also use agave, maple syrup or honey – not vegan)
1/4 cup coconut oil, melted or softened
1 tsp pure vanilla extract
1/8 tsp sea salt
1 cup chia seed jam, recipe here
1/4 cup slivered almonds
Preheat oven to 350F. In your high-speed blender or food processor, blend the almonds until coarse, just before it’s the consistency of almond flour. Add the liquid sweetener, coconut oil, vanilla and salt. Blend again.Grease an 8 x 8 inch baking pan and press the mixture firmly and evenly into the pan. Bake for about 20 minutes until the edges are golden brown.Remove from oven, but leave the oven on. Spread the jam over top and sprinkle the almonds on top of the jam. Bake again for about 10 minutes or until the almonds just begin to toast. Remove from oven, let cool and cut into squares.After I made these I realized a nice addition would have been sprinkling some unsweetened coconut on top with the almonds! Next time 🙂
Nutritional info per square
194 Calories, 10g Carbs, 16g Fat, 5g Protein, 23mg Sodium, 5g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.