1 cup of frozen raspberries
1 tsp arrowroot starch
3/4 cup coconut flour
1/2 cup coconut flakes
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup coconut oil at room temp (solid)
1/2 cup coconut sugar
1 cup gluten free rolled oats
6-8 oz 85% organic dark chocolate (my favorite is Green & Blacks Organics), roughly broken up

1. Preheat the oven to 350F. Mix the raspberries and the arrowroot starch together in a bowl and set aside.

2. Grease an 8×8 square pan with coconut oil and line the bottom with parchment paper. Set aside.

3. In a large bowl, mix the coconut flour, coconut flakes, baking soda, sea salt, coconut oil, coconut sugar and rolled oats together until crumbly but sticky enough that if you make a ball with it, it sticks together.

4. Set 1 cup of the mixture aside. Place the rest of the mixture evenly along the bottom of your prepared pan. This is your crust, so make sure it’s thick! 1/4-1/2 inch thick at least. Pat it down as you smooth it out. Bake it for 10 minutes or until brown.

5. When it comes out of the oven, sprinkle the chocolate liberally all over the crust (it won’t cover it completely, but make it as even as possible). Then cover the chocolate with your raspberries. Finally, sprinkle the leftover cup of your crumble mixture on top of the raspberries.

6. Place the pan back in the oven and baked for 25-30 minutes, rotating it half way through, or until the top of the squares are browned.

7. Let cool, cut into squares, and store in the fridge for up to 1 week, or in the freezer for up to 3 months!

See the video:

Happy holidays!