Ingredients
Method
- Beginning with the Chia Jam, in a non-stick saucepan, put the frozen raspberries over a low heat and allow to defrost slowly with 2 tbsp water, for around 5mins.
- Once the raspberries are soft, add the chia seeds and maple syrup (if using) and gently break up the raspberries, stirring all the time. Set aside and allow to cool.
- Next, prepare a small baking tin lined with greaseproof paper. To make the base, put all the base ingredients in a food processor and blend to a fine texture, scrapping down the sides in between. Pour into the baking tin and press with the back of a spoon until firm and even.
- To make the frangipane layer, simply combine all the ingredients and mix well with a spoon. Top the base layer with this mixture and again press down with the back of a spoon to form a firm and even layer.
- Now add the cooled chia jam and spread carefully over the ground almond layer.
- Finally, top with flaked almonds and put in the freezer to set. To serve, remove from the tin and cut into slices. Can be served cold or at room temperature.
Notes
Himalayan Pink Salt is a salt that originates from the salt deposits formed at the foothills of the Himalayas. When used in raw desserts, it can give a deeper more all round flavour.