Ingredients

• 6 oz Raspberries
• 2 Tbsp Sugar
• 3 Tbsp Natural Sweetener like honey or maple syrup
• 2 Tbsp Organic Chia Seed
• 1/2 pkg unflavored gelatin Or 1 Tbsp Cornstarch

• 1 cup Old Fashioned Rolled Oats
• 3/4 cup Almond Flour
• 1 Tbsp Sugar
• 1 Tbsp Natural Sweetener
• 1/2 tsp Salt
• 1/3 cup Creamy Peanut Butter
• 2 Tbsp Plain Fat Free Greek Yogurt
• 1 large Egg
• 1 tsp Vanilla Extract

Instructions

1. Preheat the oven to 350°F and line an 8 x 8-inch or 9 x 9-inch baking dish with parchment paper; set aside.
2. In a medium saucepan, add the raspberries, sugar, sweetener and chia seeds; heat over medium heat to bring to a simmer.
3. Quickly whisk in the unflavored gelatin, bring to a boil and remove from the heat to cool once the mixture has started to thicken.
4. While the jelly is cooling, place the oats, almond flour, sugar, natural sweetener and salt into a blender or food processor and blend into a powder.
5. In a large bowl, beat together the peanut butter, yogurt, egg and vanilla until smooth and creamy.
6. Add the dry mixture into the creamy peanut butter and stir until well combined into a thick dough.
7. Divide the mixture into two equal parts and either roll out or press one half into the bottom of the prepared baking dish.
8. Top with the cooled raspberry jelly.
9. Roll out the second half of the peanut butter dough and set it atop to sandwich the jelly in between.
10. Place the dish into the oven and bake for about 15 minutes or until the edges are starting to crisp slightly.
11. Once done, remove from the oven and allow to cool slightly before transferring out of the baking dish; cut the edges off and divide evenly into 6 bars.
12. Enjoy right away or store in the fridge for up to 3 days.