Shortbread crust

• 2 cups almond flour
• 2 tbsp coconut oil
• 1 pinch salt
• 1 tsp vanilla extract
• ⅓ cup maple syrup

Jam filling

• 2 cups frozen raspberries
• 1 tbsp freshly-squeezed lemon juice
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp chia seeds
• 1 tsp tapioca starch

Topping

• ¼ recipe shortbread crust (see above)
• ¼ cup chopped almonds

Shortbread crust

1. Preheat the oven to 180°C.
2. Combine all of the crust ingredients together until everything is evenly mixed. Dough should be crumbly but still form a dough when pressed together.
3. Spread the dough onto a greased baking tray. Press down slightly with a spatula until the layer is evenly spread over the bottom of the tray.
4. Prick the crust all over with a fork. Bake for approximately 15 minutes in the preheated oven.
5. Remove from the oven and set aside.

Jam filling

6. Combine the raspberries and syrup in a pot and allow to cook for approximately 5 minutes on a medium heat. Stir often to prevent the jam from burning.
7. Add the remaining ingredients and continue to cook until the mixture is a thick consistency.
8. Break down any raspberry pieces that may be too big before removing from the heat and allowing to cool down.

Assembly and baking

9. Once cooled, spread the jam evenly all over the shortbread base.
10. Prepare the quarter-recipe of crust to use as topping.
11. Crumble topping and combine with almonds. Sprinkle topping over the jam spread. Place the tray back in the oven to bake for a further 15–20 minutes.
12. Once golden brown, remove from the oven and allow to cool.