Step 1

Pre-heat the oven to 180℃ / 350℉ (fan-forced).

Step 2

In a small pot melt the butter (or coconut oil) and sweetener, mixing to combine. Add the bicarb and stir well.

Step 3

Mix the almond meal, flour, oats (or quinoa) and vanilla in a bowl.

Step 4

Add the butter/ sweetener mix and stir to combine well.

Step 5

Line a small tin (27cm x 18cm) with baking paper. Press ⅔ of the mixture into the base of the tin and press down firmly with wet hands (the remaining ⅓ will form the crumble top, so set aside until after the fruit is ready).

Step 6

Put the raspberries, arrowroot and vanilla into the small bowl and mix well, mushing up the raspberries.

Step 7

Top the base with the raspberry mixture and half the chocolate and with wet hands, place with the rest of the crumble over the raspberries. Top with the remaining chocolate pieces.

Step 8

Bake for approximately 20 minutes or until just golden brown.

Step 9

Allow to cool in the pan, refrigerate until firm and then cut into slices (cooling it allows for it to be sliced without crumbling).

Step 10

Melt the butter and sweetener 1 minute, temp 90, speed 3 or until melted and combined. Add the bicarb and mix 5 seconds speed 3.

Step 11

Add the rest of the crumble ingredients to the butter/sweetener and mix 15 seconds, speed You may need to scrape the sides to fully combine.

Step 12

Assemble as above.

Step 13

I also love this heated up with fresh cream, very indulgent!

Step 14

Airtight in the fridge or freezer.