Prepare an 8-inch square baking tray covered with parchment paper. Set aside.
In a food processor with the S blade attachment, add the almond meal, desiccated coconut, coconut flour, honey, salt, coconut oil and vanilla, and water (start with 8 tbsp). Process until it gets crumbly and all the ingredients are coming together. If too crumbly - it means it does not form a dough ball when firmly pressed within your hands - add 2 extra tablespoons of water. I added 10 tablespoons of water. Always add 2 tbsp at a time and check with a small portion of the dough. If it holds well together, you added enough water.
Evenly press the batter into the prepared baking tray. I used my fingers and flattened the layer pressing with a spatula.
Using a fork, prick the base a few times on a few areas to prevent the base from popping when baking.
Bake for 15 minutes. Cooldown fully in the tray before spreading the raspberry jam on top.
RASPBERRY CHIA SEED JAM
While the bottom layer is baking, prepare the jam. In a small saucepan, add all the jam ingredients. Cook the jam under medium heat, constantly stirring to avoid burning the jam. It is ready when the raspberries are fully melted, and it forms a thick jam. It should not take more than 5-6 minutes.
Set aside in a bowl to fully cool down and thicken a little bit. You can bring the jam outside on the deck to cool down faster. It does not have to be cold, room temperature is fine.
Spread the jam onto the baked bottom layer and return in the oven for 10 minutes to set.
Remove from the oven. Set aside while you prepare the top layer.
Add all the top layer ingredients into a mixing bowl. Use your hand to combine the ingredients, rubbing the coconut oil and liquid sweetener onto the dry ingredients to create a crumbly batter. It is the messy part!
Crumble these ingredients on top of the last layer - the chia jam - and return the tray to the oven for 10 minutes to slightly toast the coconut crumble layer.
Fully cool down for 1 hour in the pan. You can place the pan in a cooler place like outside on the deck to cool down faster. The jam must be set and at room temperature before making slices. Place the pan for 1 hour in the fridge to set the jam faster and make it easier to slice.
This recipe makes 16 slices. Store up to 1 week in the pantry in an airtight plastic box.
Net carbs per slice: 7.8 grams, using sugar-free syrup