Raspberry & Date Crumble Bars

Makes 4 servings

Ingredients:

• 1/3 cup Pitted Dates (soaked for at least 30 minutes)

• 1 cup Oats (rolled, divided)

• 1/2 cup Almond Flour

• 1 tbsp Butter

• 1 1/2 cup Raspberries

• 1 tbsp Maple Syrup

• 1 tsp Arrowroot Powder

• 2 tbsp Lemon Juice

Directions:

• Preheat the oven to 350°F (175°F) and line a baking dish with parchment paper.

• In a food processor, add the dates and half of the oats. Process until a paste forms. Add the almond flour and butter and pulse a few more times. Transfer the mixture to a bowl and stir in the remaining oats.

• Transfer 2/3 of the date mixture to the prepared baking dish. Press the mixture down firmly to create a crust and bake in the oven for 10 minutes.

• Meanwhile, add the raspberries and maple syrup to a saucepan. Bring the mixture to a simmer and smash the raspberries as they cook. Let simmer for about five to six minutes. Remove from heat.

• In a small bowl, whisk together the arrowroot powder and lemon juice to create a slurry. Add the slurry to the raspberries and stir until well combined and thickened.

• Pour the raspberry mixture over the base in the baking dish and crumble the remaining oat mixture over top. Bake in the oven for 15 to 20 minutes or until golden brown. Chill in the fridge for about an hour or until set. Slice and enjoy!

Nutritional Info:

• Protein: 6g

• Fat: 12g

• Carbs: 34g

• Fibre: 7g

• Cals: 245