With a soft, chewy and crumbly peanut butter and chia crust. Chia raspberry jam is baked on top of a layer of peanut butter saltiness, with so many tastes and textures!

1. In a food processor, blitz the digestive biscuits until they form fine crumbs.
2. Transfer the biscuit crumbs to a mixing bowl with 2 tbsp of chia seeds and add the melted butter. Mix well until the crumbs are evenly coated.
3. Line a square baking dish with parchment paper. Transfer the biscuit mixture to the dish and press it down firmly to create an even base. Place the dish in the refrigerator and chill for 30 minutes to allow the base to set.
4. In a separate bowl, mix together the peanut butter and raspberry jam until well combined.
5. Remove the chilled biscuit base from the refrigerator and spread the peanut butter and jam mixture evenly over the top.
6. Sprinkle the rest of the chia seeds and desiccated coconut over the peanut butter and jam layer, pressing them gently into the mixture.
7. Return the dish to the refrigerator and chill for at least 1.5 hours, or until firm.
8. Once the slice has set, remove it from the dish and cut into 12 equal-sized bars or squares.
9. Serve the Peanut Butter and Raspberry Jam Chia Crunch Slices chilled and enjoy!

Note: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Enjoy your Peanut Butter and Raspberry Jam Chia Crunch Slices!