These are a healthier option for those days when you just want something sweet. They are easy to make and absolutely delicious. I make ahead and keep in the freezer. You can use a muffin tin or the silicone mold I used on Instagram is here: Silicone Berry Mold

Small batch qty below!

No Bake Raspberry Bars

(Qty: 6-8)

Ingredients

For Oat Base:

1 ripe banana

1 1/2 cups Rolled Oats, heaping

1/2 cup Organic Creamy Peanut Butter or nut butter

Raspberry Layer:

11/2 cups raspberries, fresh or frozen

1 Tbsp Chia Seeds or Zen basil seeds (see notes)

1 tsp vanilla extract

1/3 cup Pure Maple Syrup (Optional)

Chocolate Layer:

3/4 cup Dark Chocolate, chopped

1 tsp Organic Coconut Oil

Flake salt

Directions

1. Line a muffin tin with paper liners or use a silicone mold and set aside.

2. Mash one ripened banana with rolled oats and nut butter. Combine and press into muffin tin, making sure to go up the sides.

3. In another bowl add raspberries, chia seeds, vanilla, and maple syrup and smash with the back of a fork to combine. Fill each oat cup with raspberry mixture.

5. Melt chocolate and coconut oil at 30 second intervals, stirring in between, until completely melted. Pour on top of raspberry mixture. Top with a pinch of flake salt. Freeze for one hour.

Notes:

I used @zenbasil seeds in my IG video because of the health benefits. They do have a slight basil taste so if you don't like that then use chia.