Line a 24 cm x 34 cm baking dish with parchment paper.
Base:
In a bowl add Dry Ingredients. Mix until well combined. In a food processor, add Dry Ingredients. Add Butter, pulse food processor for three 5 second intervals. Add Vanilla, and Eggs, pulse for two 5 second intervals, (until fine crumbs form).
Pour in 450 g (2/3rds) of the Crumb mixture and press firmly into the baking dish.
Sauce:
In a blender add, Black Berries, Gelatin, Salt, Splenda, Cinnamon, Molasses, Lime, and Water. Blend for 30 seconds on medium, (until mixture is smooth). Place Sauce in a pot on medium heat, bring to a simmer. Reduce heat to medium low, set pot lid ajar, simmer for 5 minutes.
Remove from heat.
Add Cornstarch, stir constantly until Sauce thickens. Stir until a consistent thickness.
In a bowl, add Black Berries, and Sauce. Mix until Berries are evenly coated.
Pour Blackberry mixture over Crumb bottom layer, and then top with remaining Crumbs. Evenly distribute crumbs with a fork. Bake for 45 minutes.