Does anyone know how to make a carton of berries last more than a day? Is that even a thing? Because I don’t know in the slightest. Whether I get a tiny carton of berries from the grocery store or a mega-sized box of berries from Costco, I cannot seem to make it last more than one day. Sometimes I’ll eat the whole thing in one sitting. Other times, I’ll make it last throughout the day. But rarely, do I ever seem to make a carton of berries last. Berries are just too damn delicious! Once I start eating them, I just can’t stop!
Not only do I love eating berries on their own, but I absolutely love berries in desserts. Berries add a hint of freshness to an otherwise heavier dessert. They also compliment pretty much any kind of dessert, whether it is chocolate, cheesecake, cookies, or cakes or whatever! One of my all time favorite desserts is the raspberry crumb bar. Usually it has a pastry-like crust topped with sweet raspberry jam and a buttery crumb topping. It is hands down absolutely delicious…but not exactly the healthiest thing in the world for you. I decided to make a spin-off of the regular raspberry crumb bar and make a raw, gluten–free, vegan, refined sugar–free raspberry crumb bar. Not only is this version significantly healthier for you, it truly tastes heavenly.
The mouthwatering gooey raspberry center is actually a raw raspberry chia seed jam from Happy Healthy Mama and the original recipe for it can be found here. It goes great in this recipe but can also be used for toast or topped on yogurt. You can also adapt the recipe and use other berries to make the jam such as blueberries or strawberries, which would also probably be yummy.
- 1 cup Walnuts
- 1 cup Almonds
- 8 Dates, pitted
- 2 Tablespoons water
- 2 cups Raspberries
- 2 Tablespoons Chia Seeds
- 2 Tablespoons Honey
- 2 Tablespoons warm Water
- ¾ cup Rolled Oats
- ¾ cup Almond Meal or Almond Flour
- 3 Tablespoons Honey
- 3 Tablespoons Coconut Oil, melted
- To make the crust, place the walnuts, almonds, dates, and water in a food processor. Blend until smooth
- Take out an 8 x 8 baking dish and place the crust ingredients into the pan and smooth out with the back of a spoon until evenly distributed across the bottom of the pan
- To make the raspberry chia seed jam layer, place the raspberries, chia seeds, honey, and warm water into the food processor. Blend until smooth
- Spread the chia seed jam evenly on top of the bottom crust layer
- In a mixing bowl, mix the oats, almond meal, honey, and melted coconut oil until well blended
- Sprinkle the crumb topping evenly on top of the raspberry jam layer
- Place baking dish in freezer for about 30 minutes until all ingredients are set
- After 30 minutes, take out of freezer and wait 5 minutes to thaw before slicing and eating
- Serve and enjoy!