Vegan Rapsberry Coconut Oat Squares

Directions

1. Preheat the oven to 180 degress.
2. On a low heat, melt 120g coconut oil and 135g maple syrup together.
3. In a large bowl combine jumbo oats, vanilla protein powder, pinch of salt, melted coconut oil and maple syrup.
4. Add half of the mixture to a greased and lined baking tin. Press down firmly. Bake 5 minutes.
5. Meanwhile add the frozen raspberries & 1tbsp maple syrup to the empty saucepan and cook on a low heat.
6. After 5 mins remove the baking tin from the oven. Pour the raspberry mixture over, spread evenly. Sprinkle the desiccated coconut over the raspberries. Add the remaining oat mixture to cover completely and press down. Top with the flaked almonds.
7. Return to the oven for 15-20 min. Allow to cool completely before slicing.