Snack bars or crack? The world will never know.
Kidding. You'll absolutely love these gluten-free vegan raspberry crumble bars filled with homemade raspberry chia seed jam.
Pre-heat the oven to 350 degrees.
In a large bowl, mix together almond meal, coconut flour, coconut flakes, cinnamon, and baking powder.
Stir in melted coconut oil, almond milk, vanilla extract, and maple syrup.
Set 1 cup of mixture aside for the top crumble. Place parchment paper in the bottom of a 9x9 baking pan, and then press the remaining mix into the bottom.
Place bottom layer in the oven for 10 minutes. While it is cooking, make your raspberry jam filling
Add raspberries, chia seeds, maple syrup, and collagen peptides to a pan over medium heat.
Cook until liquid consistency, then let it cool down.
Remove the backing pan from the oven, placing the raspberry jam filling on top of the bottom layer.
Mix the reserved 1 cup from the bottom layer with the oats, and sprinkle on top of the raspberry jam layer.
Bake at 350 for 20 minutes.