Prepare the Strawberry Chia Seed Jam (this can be done up to 5 days ahead of time, and must be done at least 4 hours ahead of time to allow jam to thicken).

Line a 8” x 8” baking pan with parchment paper.

Prepare the crust. Stir together the ingredients for the crust in a mixing bowl until a thick dough has formed. Press the dough into the parchment-lined baking dish and form an even layer. Place in the freezer for 5 minutes while oven is preheating.

Preheat the oven to 350 degrees F.

Remove the pie crust from the freezer and place on the center rack of the preheated oven. Bake for 15 to 18 minutes, until golden-brown.. Remove from oven and allow crust to cool to room temperature, about 30 minutes. Perform the exact same steps for

While the crust is baking, prepare the topping. To do so, add all ingredients for the topping to a food processor and process until combined and the nuts turn into pea-sized pieces.

Transfer the strawberry chia seed jam to the baking dish with the crust and spread into an even layer. Evenly distribute the nut topping over the strawberry jam. Bake at 350 degrees F for 30 to 40 minutes, until jam is bubbly and bars are golden-brown and appear to be set up.

Remove bars from the oven and allow them to cool to room temperature. Cover and refrigerate at least 2 hours, or until bars have set up. Pull the sides of the parchment paper to release the bars from the baking dish and place on a cutting board. Use a sharp knife to cut bars into squares and serve.