Makes: 9 squares
2 tbsp chia seeds
1 tbsp raw honey/ coconut nectar
100g sticky dates (if your dates are really dry soak in hot water for ten minutes then drain well)
2 tbsp coconut oil
First make the chia berry jam, place the berries in a bowl and mash with the back of a fork (leave some chunks of fruit for texture). Stir in the honey/coconut nectar and taste to see if it needs any extra. Add the chia seeds and mix well. Cover and place in the fridge for an hour.
To make the crumble blend the almonds untill they become large crumbs, you still want some crunch so its good if they are just roughly blended. Add the walnuts blend again. Add the dates and coconut oil, process until it becomes sticky and holds together when you pinch it.
Line a square cake tin with baking paper and press firmly into the base 3/4 of the crumb mixture. Pour over your jam and spread evenly. Sprinkle the rest of the crumb over the top and gently press it down. Pop in the freezer for a couple of hours and then cut into squares!