Directions

1. First make the base: preheat oven to 180°C. Line a 9x9 inch lamington/brownie tin with baking paper. Mix all of the base ingredients together until combined. Press mixture firmly into a lamington or brownie tin. Press down lightly so the base is even. Bake for 15-20 minutes, or until golden. Remove from oven and set aside to cool completely.

2. Meanwhile make the raspberry jam. Throw all the chia jam ingredients into a saucepan and heat over medium heat until the mixture begins to bubble. Reduce the heat and whisk constantly until thickened, about 3-5 minutes.

   Set aside to cool slightly.

3. Spoon jam over base and sprinkle coconut over the top. Return slice to the oven to cook for 5-8 minutes until coconut is golden. Set aside to cool completely before slicing into squares.