Everyone should have an easy, no-bake, go-to dessert recipe. This one is mine. Endlessly customizable, depending on the seasonal fruit available, I particularly love how this autumnal take combines tart cranberries with earthy pecans and herbal rosemary.
We’re jamming!
Chia jam is a versatile condiment that takes advantage of chia seed’s ability to absorb up to 12 times their weight in liquid and thicken a juicy mixture of fruit without the addition of tons of extra sugar. Try making other flavours of chia jam by swapping out cranberries for other fresh or frozen berries. Simply use the same measurements and method as for the cranberry chia filling above.
No-Bake Cranberry Crumble Bars
Ingredients
- 2 cups (500 mL) fresh or frozen cranberries
- 1/4 cup (60 mL) water
- 2 Tbsp (30 mL) maple syrup
- 3/4 tsp (3 mL) ground cinnamon, divided
- 1/2 tsp (2 mL) vanilla extract
- 2 Tbsp (30 mL) chia seeds
- 1 1/2 cups (350 mL) pecan halves
- 1 1/2 cups (350 mL) old fashioned oats
- 1/2 tsp (2 mL) fine sea salt
- 1/3 cup (80 mL) packed chopped prunes
- 1/4 cup (60 mL) solid coconut oil
- 1 1/4 tsp (6 mL) chopped fresh rosemary leaves
Directions
01
Start by making cranberry chia filling. In medium saucepan, stir together cranberries, water, maple syrup, and 1/2 tsp (2 mL) cinnamon over medium heat. Stir mixture often until cranberries start to bust open, about 5 minutes. Using spoon or fork, mash cranberries until mixture is chunky with no whole cranberries remaining. Remove mixture from heat and stir in vanilla extract and chia seeds. Set aside.
02
Line 8 x 8 inch (20 x 20 cm) square baking pan with parchment paper, letting excess extend over the sides.
03
In large frying pan, add pecans before placing over medium-high heat. Sauté, stirring and tossing nuts continuously, until toasted and fragrant, about 4 minutes. Add pecans and oats to bowl of a food processor fitted with S-blade attachment along with salt and remaining 1/4 tsp (1 mL) cinnamon. Pulse until coarsely ground. Add prunes and pulse until well combined. Add coconut oil and pulse until mixture holds together in a ball when pressed together in your palm. Transfer just over half the mixture to prepared baking pan, reserving the rest. Firmly and evenly pack mixture into bottom of pan.
04
Spread reserved cranberry chia filling evenly over crust in pan.
05
Stir rosemary into reserved crumble mixture. Crumble pecan mixture over cranberry chia jam and press it in gently. Transfer pan to refrigerator and chill until very firm, about 4 hours.
06
To serve, using excess parchment as handles, remove from pan. Cut into bars and enjoy. Leftovers may be stored in an airtight container in the refrigerator for up to 4 days.
