• Line an 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

Base Crust

• Place all ingredients in a medium bowl and mix well to combine. Scoop out into lined pan and smooth out evenly with a spatula or back of a spoon.

Raspberry Filling

• Add raspberries and honey to a small saucepan. Bring to a boil.

  Reduce heat and simmer for 5 minutes mashing the berries up a little.

  Add in chia seeds and lemon juice.

  Simmer gently for an additional 5 minutes. Taste test and add more honey if you think it needs it. The sweetness of the raspberries depends on how ripe they are when frozen.

  Remove from heat and let sit for about 5-10 minutes before pouring onto the cookie base. It will thicken further as it cools.

  Place the slice into the freezer for 1-2 hours, or until mixture has firmed. Then use a sharp knife to cut the slice into 10 bars or more smaller squares.  

Chocolate Coating

• Place chocolate chips and coconut oil in tall glass (for easier dunking) and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted use two forks to hold each protein bar and one by one, dip into the melted chocolate. Dunk or roll around until fully coated, then place back on a parchment lined tray or dish.

  Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl.

  Drizzle with more chocolate if desired. Let the chocolate set before serving

  Store in the fridge for up to 1 week or freezer for up to 3 months.

  If frozen, allow to thaw for 10-15 minutes before serving.

  Notes: Try using other fruits like blueberries, blackberries, or strawberries.