Directions

The Base:

1. Preheat your oven to 175°C. Grease and line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.

2. In a food processor, combine the rolled oats, chopped walnuts, desiccated coconut, rice malt syrup, melted coconut oil, vanilla extract, and a pinch of salt. Pulse until the mixture sticks together and forms a dough-like consistency.

3. Press the mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your hands to smooth it out.

4. Bake the base in the preheated oven for about 10-12 minutes or until it turns lightly golden. Remove from the oven and let it cool completely.

Raspberry Chia Jam:

1. 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.

Dark Chocolate Drizzle:

1. In a microwave-safe bowl or using a double boiler, melt the dark chocolate chips or chunks with the coconut oil until smooth and creamy. Stir well.

Assembly:

1. Pour half the raspberry layer over the base, then drizzle half the melted dark chocolate evenly over the raspberry layer. Then repeat with the rest of the raspberry and the rest of the chocolate.

2. Place the baking pan in the refrigerator for at least 2 hours or until the slice has set completely.

3. Once set, use the parchment paper overhang to lift the slice out of the pan. Place it on a cutting board and cut into squares or bars.

4. Serve your Raspberry Dark Chocolate Walnut Slice and enjoy!