Briefly cook the raspberries or mixed berries with added erythritol with stevia. To thicken, add a tablespoon of defatted coconut flour (or a small amount of konjac flour, powdered gelatin, or xanthan). The berries should not completely dissolve – cook them only until they release some juice. If raspberry seeds bother you, you can press the raspberries through a sieve – in that case, you will need to thicken them a bit more with powdered gelatin, konjac flour, coconut flour, etc., to achieve a texture similar to jam.

For the base, mix all the listed dry ingredients. Add the eggs and melted butter and mix well. Set aside 1/3 of the prepared base and spread the rest into a baking tray lined with parchment paper. You can use a cake tin or any baking tray with edges. Press the base with your fingers into a half-centimeter layer. Spread the cooked berries over it. Crumble the remaining 1/3 of the base on top. Sprinkle with chopped walnuts and the chopped Torras stevia chocolate bar with forest fruit flavor.

Bake for 25 minutes at 175°C. Allow to cool and cut into rectangular slices. Store in the refrigerator. If desired, you can also freeze them in an airtight container or tightly sealed bag and take them out of the freezer as needed.

My tip: For even better energy value, drizzle with MCT oil after baking.

Enjoy!