No-Bake Layered Peanut Butter Raspberry Slice

Base layer

• 2 cups rolled oats
• 1/2 cup peanut butter
• 1/4 cup Organic Rice Syrup / Organic Honey
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

Raspberry Layer

• 2 cups raspberries (fresh or frozen)
• 2 Tbsp chia seeds
• 2 Tbsp Organic Rice Syrup / Organic Honey
• 1 Tbsp lemon juice

Chocolate Layer

• 1 cup dark chocolate chips
• 2 Tbsp coconut oil
• 2 Tbsp peanut butter

1. Line an 8x8 inch pan with parchment paper.

2. For the base, combine oats, peanut butter, honey, melted coconut oil, and vanilla in a bowl until well mixed.

3. Press mixture firmly into the lined pan and freeze while preparing other layers.

4. For the raspberry layer, heat raspberries in a small saucepan over medium heat.

5. Add honey and lemon juice, mashing raspberries as they cook. Stir in chia seeds and simmer for 5-7 minutes until thickened.

6. Let raspberry mixture cool completely, then spread over the oat base
   Return to freezer for 30 minutes.

7. For the chocolate layer, melt chocolate chips and coconut oil using a double boiler method.

8. Stir in peanut butter until smooth. Pour over the raspberry layer and spread evenly. Refrigerate for at least 2 hours or until completely set.

9. Note: Store in an airtight container in the refrigerator for up to 1 week. Let sit at room temperature for 5-10 minutes before serving for the best texture. This slice is rich in protein, healthy fats, and antioxidants from the raspberries and dark chocolate.