Raspberry Date Bars inspired by Linzertorte

Crust:  1 pound of sunflower seeds, turned into fine meal in food processor,
pinch of salt, and about 1/2 cup of palm shortening mixed and 2-3 T. date puree mixed in for the crust.  Press it into bottom of sprayed 10x14 pan.

2- 12 oz. bags of dates, stuffed into a quart jar and barely covered in water and microwaved for 2 minutes to soak them
2-bags of frozen raspberries, thawed
1/2 cup chia seeds
cap of vanilla
generous pinch of salt

Puree the dates and water in the food processor first and then take a bit for the crust.  To the rest add all the other ingredients and puree until smooth.  Spread over the crust.

Bake at 350F. for half an hour.
Remove and let cool.  Cut into bars.

I made these for my parish's St. Nicholas celebration tonight and not only are they made with real, whole foods, and no processed sugar...they are LENTEN and do not contain any of the most common allergens.


Good idea to use dates for sweetener. I use brown sugar and now I tried coconut brown sugar.