2 cups almond flour
2 tbsp coconut oil
2 tbsp water
pinch of salt
Raspberry jam :
2 cups raspberry's
3 -4 tbsp honey
1/4 tsp lemon zest
1 tsp lemon juice
1 tbsp arrowroot powder ( mix with a little water before adding to mixture ) OR 2 tbsp chia seeds
1. In a pot cook the raspberry jam with all the ingredients until its thick. It will thicken more in the fridge when its cool. (cool in refrigerator for 2 hours)
2. Meanwhile in a food processor add the crust ingredients and mix until it forms a dough texture if it needs more water add more.
3. In a 8x8 Pyrex place a sprayed parchment paper and spray it. Preheat oven to 350F
4. Press down the crust mixture to 1/2 inch thick so its a nice and thick layer. Pour the cooled jam and spread it out.
Bake for 30 minutes until the jam is firm.
OPTIONAL to add toasted coconut on top when serving or drizzle with chocolate and harden in the fridge!