I would suggest making the sugar-free chia jam the night before, or at the beginning of this recipe, so it has time to swell and thicken.
Gluten-Free Pastry Base
Mix all the ingredients together. Press into a square baking dish (20x20cm, 8x8inch) that has been lined with baking parchment.
Bake at 180C/350F for 10 minutes, or until golden. Remove from the oven and allow to cool completely.
Sugar-Free Chia Jam
Place all the ingredients in a bowl and mix well. Allow to set for 20-30 minutes. Chia seems to vary considerably so it may take a little longer to set, or may require an extra tablespoon of chia seeds.
Gently spread the sugar-free chia jam over the cooled cooked base. Place in the fridge to set further.
Sugar-Free Coconut Topping
Mix the coconut, sweetener and melted coconut oil together in a bowl. NOTE: Depending on how much moisture is in your shredded/desiccated coconut, you may require an extra tablespoon of coconut oil to ensure the coconut layer sets. To test, squeeze a little handful together. It just needs to hold together for a second, it will set hard in the fridge. But if it is completely crumbly, add extra coconut oil which is the binding agent.
Spread gently the coconut layer on top of the chia jam layer. Place in the fridge to set completely.
Store in the fridge for up to 4 days.
May be frozen as individual squares in an airtight container which has been lined with baking paper.