In a large bowl, mix the rolled oats, almond flour, honey, melted coconut oil, vanilla extract, and salt. Ensure everything is well combined.
1 cup rolled oats, 1/2 cup almond flour, 1/4 cup honey, 1/4 cup melted coconut oil, 1 teaspoon vanilla extract, 1/4 teaspoon salt
Press the mixture firmly into heart-shaped silicone molds or cookie cutters placed on a parchment-lined baking sheet.
In small saucepan, combine raspberries and maple syrup. Cook on low until simmering. Reduce the heat. Cook on low until raspberries soften and begin to break down, about 5 minutes. Stir in the chia seeds. Let it cool slightly.
1/2 cup fresh or frozen raspberries, 1 tablespoon maple syrup, 1 tablespoon chia seeds
Spoon the raspberry chia seed jam evenly over the heart-shaped bases.
Refrigerate for at least 30 minutes to allow the treats to set and the flavors to meld.
Sprinkle with shredded coconut, if desired. Serve immediately and enjoy (or store in refrigerator).
Shredded Coconut
