A tangy raspberry chia jam sandwiched between a nutty, crunchy seeded biscuit. A biscuit tin staple.


  • 1/2 cup creamed coconut or coconut oil
  • 3 tbsp crunchy peanut butter
  • •1 tbsp butter / dairy free spread
  • 8 Mejool dates blended into a paste
  • 1 cup rolled jumbo oats
  • 1/2 cup sunflower seeds
  • 1 tbsp chia seeds


  • 1 cup frozen raspberries
  • 1 tbsp chia seeds


  1. In a pan melt down the creamed coconut and butter. Add in the peanut butter and date paste to form a thick sauce
  2. Add in the oats and seeds and mix thoroughly to form a slightly sticky dough (add more peanut butter if too dry or more oats if too wet)
  3. In a greased muffin tin, add 2 tsp of mixture to the bottom of 6 wells
  4. With the back of a teaspoon firmly press the mixture into the base, especially around the edges (the more you press, the less likely they are to fall to pieces in your hand later on!)
  5. Make the chia jam: Add frozen raspberries into a dry frying pan to defrost, breaking them up with the back of your fork. Add in the chia seeds and stir thoroughly to form a thick jam
  6. Add 1/2 tsp of jam to the centre of your oat mixture 
  7. Top with the remaining 2tsp of oat mix and press firmly down
  8. Bake at 180oC for 12-15 minutes or until golden brown on top

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