Ugne's Raw Nutty Chia Jam Bars

These tasty bars are the perfect healthy snack, they are Raw, full of vitamins and minerals and are bursting with fibre. These wonderfully crunchy oat and chocolatey, nutty filled base topped with tangy raw chia berry jam and slightly sweet coconut cream resulting in a perfect taste combination. Coated with homemade raw chocolate to hide those three beautiful layers and keep the pleasure of surprise when biting through them.

Raw Nutty Chia Jam Bars


For the Chia Jam

250g frozen or fresh berries of your choice (I used the mix of summer berries)

3tbsp Meridian maple syrup

2 heaped tbsp Chia seeds

Pop all ingredients in to the food processor and blend until all smooth and combined. Transfer in to container and place in the fridge for an hour or two in the fridge to form up.

 For the Nutty Base

110g gluten free rolled oats (or normal ones if gluten tolerant)

20g raw cocoa powder

120g soft Medjool dates

170g Meridian crunchy almond butter

60ml filtered water

Pinch of sea salt


Firstly prepare your square tin by lining it with parchment paper. Now, in the clean food processor bowl place your oats, cocoa powder and dates. Whizz all until a crumb like texture forms. Now add the rest of the ingredients and give it a good blitz until sticky balls form.

Place the mix in the tin and press evenly with your hands, and then with the back of the spoon. Make sure you press it well as otherwise the base will be brittle when you cut into bars.

Take out the prepared jam, spread it all over the base making sure the layer is as even as possible and put the tin in the freezer for at least half an hour to an hour to firm up. Whilst it is setting- prepare coconut cream topping.


Coconut Cream

100g cashew nuts (soaked in hot water at least for 1 hrs)

150g peanuts (soaked in the hot water at least for an hour)

80g CoconutMerchant Coconut oil (melted and cooled)

1tsp Vanilla paste

1tbsp Meridian smooth peanut butter

200g Coconut cream (scraped of the coconut milk can be left in the fridge overnight)

Couple tbsp. Meridian Maple syrup (I do that to taste)


Drain the nuts and put them in the clean food processor bowl. Blitz for couple of minutes scraping the sides of the bowl regularly. Add the rest of the ingredients and blend until nice and smooth. Pour the mix over the set jam, tap the tin on the worktop for the cream to spread evenly and pop in the freezer for minimum of 2hr, but you can leave them to firm up overnight.


Chocolate coating

100g CoconutMerchant Raw coconut oil

50g Cacao butter

150g Raw cocoa powder

4tbsp Meridian Maple or Agave syrup


Place all ingredients expect cocoa powder in the heat proof bowl and melt all over the bain marie. Now add the cocoa powder and whisk with a whisk or just a fork until even and smooth texture.

Take the tin out of the freezer, lift the block out using sides of the parchment paper. Now, using the ruler (or you can do it by the eye) cut the block into even bars.

Have a strip pf parchment paper ready lined on the tray. Using the fork, dip the bars in the prepared chocolate and place on the the parchment paper to set. When you are done coating them you can return the bars to the freezer to firm up.