For the Biscuit Layer
- 1 cup almond flour
- 1/ 4 cup coconut flour
- 1/ 3 cup rolled oats
- 1 pinch salt
- 2 1/ 2 tablespoons pure maple syrup
- 1/ 4 cup coconut oil, melted
For the Jam Layer
- 1 cup raspberries
- 1 teaspoon chia seeds
- splash of water
For the Marshmallow Layer
- 1/ 2 cup coconut butter, softened
- 1/ 3 cup coconut yogurt
- 2 tablespoons coconut oil, melted
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
For the Chocolate Coating
- 5 ounces dark chocolate
- 1 teaspoon coconut oil
To make the biscuits, add the flours and oats to a food processor. Pulse to form a flour. Add remaining ingredients and set aside.
To make the jam, add all ingredients to a heavy-bottomed saucepan. Cook over low-medium heat until jam is thickened, about 10 minutes. Turn off heat and let cool for 5 minutes.
To make the marshmallow layer, add all ingredients to a blender and blend until very smooth. Set aside.
Add a layer of the biscuit mix to the bottom of a 6x2 silicone bar moulds. Add a layer of jam, then transfer to the freezer to firm up for 20 minutes.
Add a marshmallow layer to each bar, and return to freezer for 20 minutes.
Add a second layer of jam, followed by a final layer of biscuit (the bars should now be flush with the top of the mould). Transfer to the freezer and freeze completely, at least 2 hours.
Melt the chocolate and coconut oil in a heatproof bowl over a pot of simmering water. Turn off heat. Remove bars from the moulds, and line a small baking tray with baking paper. Dip each bar into the chocolate, and place on lined tray. Refrigerate for at least 3 hours. Store in an airtight container.