These little bites are the perfect something at the end of a meal to make you smile. My cousin, Susan helped create these berry topped treats as part of her birthday celebration one year and they’ve been a family favorite ever since. The chunky nut oatmeal base topped with sweet date filling and fresh berries, it’s sure to be please any guest.
Yields: 20-24 small bars
Adapted from Oh She Glows: Oat Date Bars
1 ½ cup almonds
1 ½ cup oatmeal, old fashioned or quick cook
¼ cup coconut oil, melted
½ teaspoon of sea salt
10-12 dates, pitted and roughly chopped
25-30 dates, pitted and roughly chopped
½ cup water
¼ cup of raspberry jam
1-2 pints of fresh raspberries
Line a small 8 x 8 baking pan with parchment paper, set aside. In a food processer combine nuts, oatmeal, dates, coconut oil and salt and blend until combined. Pour nut mixture into the prepared baking pan and press firmly into the pan to form a crust. Set aside.
In a food processer combine the rest of the roughly chopped dates and raspberry jam, pulse to combine. Slowly add in water to form a paste. (If more raspberry taste is needed you can add in more jam to your liking) This should resemble a thick jam, easy enough to spread over nut crust.
Spread date raspberry mixture over crust evenly. Top with fresh raspberries. Allow to firm and chill in the fridge for 30 minutes to overnight. ( If serving the next day, place raspberries on the day of.) Cut into small bar size servings. Serve cut pieces in cupcake liners for an easy and pretty presentation.
Store in fridge in a covered container. Try not to eat the whole pan!