No Bake Raspberry Coconut Crumble Squares
Raspberries and coconut combined in the form of a no bake crumble bar.
- Yield: 12 pieces 1x
Ingredients
Scale
Raspberry jam
- 150g / 5,3 oz defrosted or fresh raspberries
- 4 tbsp chia seeds
- A couple of dates or sweetener of choice to taste
Bottom layer and topping
- 180g / 6,3 oz pitted dates
- 120g / 4,2 oz shredded coconut
- A pinch of salt
- 1/4 tsp vanila extract
- 40g / 1,4 oz rolled oats
Instructions
- Start with lining a square or rectangular dish with plastic wrap or parchment paper. My dish was 12 x 16 cm / 5 x 6 inches.
- Mash or mix the raspberries, chia seeds, and sweetener of choice until more or less smooth. Let thicken for at least 20 minutes.
- In a food processor, process the dates, shredded coconut, salt, and vanilla until dough consistency. Take out and transfer about two thirds of the dough to the prepped dish and press and flatten using your hands.
- Add the rolled oats to the remaining dough and process until just combined.
- Transfer the raspberry jam, spread out, and top with the crumbly topping. Slice up and enjoy! Store in an airtight container in the fridge.
Keywords: Coconut raspberry crumble, no bake, healthy, vegan, easy, gluten free