(Per 1) 109 kcal / 2.5 P / 13.5 C / 5.2 F
A delicious slice that you can share with family or friends. It will store in the fridge for 3-4 days :)
1 and 1/3 cup oats
1/3 cup unsweetened coconut
5 Medjool dates
1/2 tsp baking powder
Pinch of salt
1/3 cup walnuts
1 tbsp ground flax
2 tbsp coconut oil
Ingredients (Jam layer)
1 and 3/4 cup raspberries
1 sachet natvia (or stevia or truvia)
Place 1/2 cup of oats in a food processor and pulse. Add in 5 roughly chopped dates and pulse again until dates are broken up.
Add salt, baking powder, another 1/2 cup of oats, shredded coconut, and walnuts into processor until the mixture is combined.
In a separate bowl stir together 1 egg, 2 tbsp soft (or melted) coconut oil, and 1 tbsp ground flax
Once the wet ingredients are combined add this into the food processor and pulse until the mixture is soft and sticky.
Coat a baking pan with coconut oil or baking paper and press crust layer down into the bottom, now set this to the side.
To start jam layer cut up 1 pear and add it to a pot of water and bring to the boil.
Remove some of the water so there is about 1/4-1/2 cup left sitting in with the pear and add in 1 cup of fresh raspberries, cook these for a further 5 mins.
Turn the heat off your pot and allow the pear and raspberries to cool slightly before adding them into the (now empty) food processor.
Pulse the jam layer until smooth
Add in 3/4 cup fresh raspberries (stir through)
Spoon this mixture over the top of the base crust layer.
Now take 1/3 cup rolled oats and sprinkle them over the top of the jam layer, and if you like, add 1 sachet (1g) of natvia (similar to stevia) on top of the oats. Bake for 30 mins at 175C (350F).
Place in the fridge and allow to cool completely before serving.