Blueberry Chia Jam Bars
SERVINGS: 12 BARS
These bars combine a soft almond flour crust, a naturally sweet blueberry chia jam center, and a golden crumble topping. Packed with fiber and bursting with real fruit flavor, they’re perfect as a snack, breakfast treat, or light dessert.
Ingredients:
Crust & Crumble
1 ½ cups almond flour
½ cup unsweetened shredded coconut (optional for texture)
¼ cup coconut flour
¼ cup monk fruit sweetener (granulated)
¼ tsp sea salt
¼ cup melted coconut oil or butter
1 large egg, room temperature
1 tsp vanilla extract
Blueberry Chia Jam
2 cups fresh or frozen blueberries
1 tbsp lemon juice
1–2 tbsp monk fruit sweetener, totaste
2 tbsp chia seeds
½ tsp vanilla extract (optional)
Instructions
1. Preheat Oven:
Preheat oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper.
2. Make the Jam:
In a small saucepan, combine blueberries, lemon juice, and sweetener. Cook over medium heat for 5–7 minutes, stirring and mashing as berries soften.
Remove from heat and stir in chia seeds and vanilla. Let sit for 10–15 minutes to thicken.
3. Make the Crust/Crumble:
In a bowl, mix almond flour, coconut, coconut flour, sweetener, and salt.
Stir in melted oil, egg, and vanilla until dough forms.
Press about ⅔ of the dough into the pan to form the crust.
4. Add Jam Layer:
Spread the blueberry chia jam evenly over the crust.
5. Top & Bake:
Crumble the remaining dough over the jam layer.
Bake for 22–25 minutes, or until the top is lightly golden.
6. Cool & Slice:
Cool completely in the pan, then refrigerate for 20 minutes before slicing into 12 bars.
NUTRITION Per Serving % of Daily Value
Calories 230 —
Total Fat 19.3g —
Saturated Fat 10.3g —
Polyunsaturated Fat 2.5g —
Monounsaturated Fat 6.1g —
Trans Fat 0g —
Cholesterol 30mg —
Sodium 75mg ~3%
Total Carbohydrates 13.2g —
Dietary Fiber 6.1g —
Total Sugars 3.2g —
Protein 5.1g —
Vitamin A 110mcg ~12%
Vitamin C 9.8mg ~11%
Vitamin D 0.1mcg ~1%
Potassium 200mg ~4%
Calcium 60mg ~5%
Iron 1.3mg ~7%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
