Raspberry Crumble Bars (V + GF)

1. First, prepare the Raspberry Chia Seed Jam: Combine the frozen raspberries, chia seeds, and freshly-squeezed lemon juice in a bowl. Add 1-2 tablespoons of honey or maple syrup if needed for sweetness. Mix well and let sit until thickened, or briefly mash the raspberries if desired.
2. Preheat your oven to 350 degrees F (175 C). Line a loaf pan with parchment paper and set aside.
3. In your food processor, pulse all the ingredients for the crumble together (old fashion oats, oat flour, protein, coconut sugar, baking powder, cinnamon, cashew butter) except for the vegan butter. Once the mixture resembles coarse crumbs, add the cubed vegan butter and pulse a few more times until combined.
4. Pour only 2/3 of the crumble mixture into your prepared loaf pan and press down firmly to form the base.
5. Spread the prepared chia seed jam out evenly over the pressed crumble base.
6. Top the jam layer with the remaining 1/3 of the crumble mixture.
7. Bake for 30 minutes.
8. Let the bars cool completely before cutting them into 6-8 bars. Keep stored in an airtight container for up to a week.