Prep Time: 30 minutes
Cook Time: 35 minutes
The warm days of Spring are upon us. It is time for family barbecues and picnics in the park. As you enjoy the sweet smells of honeysuckle and lilacs your taste buds will rejoice with the delicious flavors of these Raspberry Crumble bars.
These delicious bars have three delicious layers. The first layer is a granola crust, the second layer is a layer of raspberry chia seed filling and the final layer is a granola crumble that is topped with pumpkin seeds.
The bars are best made the day before you plan on serving them. Cure them overnight in a sealed plastic container and you will find the crust becomes soft, almost cookie like. The smell of them will make it hard to wait, but sealing them up overnight makes them even more irresistible
2 ½ cups of fresh raspberries
Additional ½ cup of fresh raspberries
1 teaspoon of lemon juice
½ cup of sugar
2 teaspoons of chia seed
1 1/2 cups of your favorite granola
½ cup of sugar
¼ cup of coconut oil
¾ cup of all-purpose flour
2 Teaspoons of water
¾ cup granola
A pinch of salt
¾ cup of granola
1 teaspoon of water
¼ cup of sugar
3 teaspoons of coconut oil
1 teaspoon of pumpkin seeds
½ cup of all-purpose flour
Pinch of salt
Raspberry Chia Filling
Get a medium saucepan and heat 2 1/2 cups of raspberries, 1 teaspoon of lemon juice, and 1/3 cup of sugar over medium heat. Stir this often.
As soon as the raspberries release their juices stir in the 2 teaspoons of chia seeds. Break up any lumps in the seeds. Turn the heat to low and let the mixture simmer until it thickens and the berries have completely broken down.
Add the additional ½ cup of raspberries and cook until the berries are cooked all the way through. Remove the mixture from the heat and set off to the side.
Put 1 ½ cups of granola into a food processor. Process until the texture is still rough, but has no large chunks.
Get a medium bowl and cream together ¼ coconut oil and the 1/3 cup of sugar. Now add the 2 teaspoons of water and beat in.
Add the granola that you processed, a pinch of salt and 2/3 cups of flour. Mix this together thoroughly. This mixture should be moist and held together when pinched. If it does not pinch together add a touch of water now set aside.
Add ¾ cup of granola to a food processor until there are no chunks.
Now cream together 3 teaspoons of coconut oil and ¼ cup of sugar. Now beat in 1 teaspoon of water. Add the processed granola, a pinch of salt and ½ cup of all-purpose flour. You need to mix the crumble topping with your hands and create an uneven, chunky texture. Add and stir in the pumpkin seeds.
Making the bars
Preheat the oven to 350 degrees. Line an 8x8 pan with parchment paper. Pour the crust mixture into the pan and press firmly down.
Now top the crust with the raspberry chia filling.
Top the filling with a thick layer of crumble. Place in the oven and bake for 25-35 minutes or until the crumble turns a golden brown. Once cool slice into 12 bars and place in a sealed container overnight.
These will become one of your all- time favorite desserts!!