How to make it

  • Preheat oven to 350 degrees.
  • In a medium sized pot over medium heat, add raspberries, stevia & 1/2 cup water and bring to a simmer.
  • Cook for 10-15 minutes on low-medium heat until raspberries break and has reduced down a bit. Can mash the raspberries with a fork to break them down a bit.
  • When almost done, mix cornstarch with 1/4 cup water and add to raspberry mixture. Stir, then remove from heat.
  • In a bowl, mix together all the crust ingredients and mix with hands.
  • Place half the mixture into an 8×8 square pan and press down firmly (should cover the entire bottom).
  • Once the raspberry mixture has cooled a bit, spread on top evenly.
  • Then sprinkle the other half of the crust mixture on top, spreading evenly.
  • Press down lightly.
  • Bake for 25 minutes or until browned on top.
  • Remove from oven, COOL COMPLETELY, then cut into 16 squares.

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