Raspberry Almond Shortbread Bars

Ingredients

• •2 cups almond flour
• •2 tbsp coconut oil
• •1 pinch salt
• •1 tsp vanilla extract
• •⅓ cup maple syrup
• •2 cups frozen raspberries
• •1 tbsp freshly-squeezed lemon juice
• •2 tbsp maple syrup
• •1 tsp vanilla extract
• •1 tsp chia seeds
• •1 tsp tapioca starch
• •¼ recipe shortbread crust (see above)
• •¼ cup chopped almonds

Instructions

1. 1Preheat the oven to 180°C.
2. 2Combine all of the crust ingredients together until everything is evenly mixed. Dough should be crumbly but still form a dough when pressed together.
3. 3Spread the dough onto a greased baking tray ( what size? ) . Press down slightly with a spatula until the layer is evenly spread over the bottom of the tray.
4. 4Prick the crust all over with a fork. Bake for approximately 15 minutes in the preheated oven.
5. 5Remove from the oven and set aside.
6. 6Combine the raspberries and syrup in a pot and allow to cook for approximately 5 minutes on a medium heat. Stir often to prevent the jam from burning.
7. 7Add the remaining ingredients and continue to cook until the mixture is a thick consistency.
8. 8Break down any raspberry pieces that may be too big before removing from the heat and allowing to cool down.
9. 9Once cooled, spread the jam evenly all over the shortbread base.
10. 10Prepare the quarter-recipe of crust to use as topping.
11. 11Crumble topping and combine with almonds. Sprinkle topping over the jam spread. Place the tray back in the oven to bake for a further 15–20 minutes.
12. 12Once golden brown, remove from the oven and allow to cool.