chia jam

These chocolate cups with chia jam the perfect dessert for your trick or treaters, and adult Halloween parties!

Chocolate Cups with Chia Jam

raspberries

lemon juice

maple syrup

tbsp chia seeds

pomegranate arils

dark chocolate (vegan if needed, chopped)

tbsp coconut oil (melted)

Fleur de sel (if desired)

In a saucepan, heat the raspberries, lemon and maple until the raspberries start to break down. Give it a good mash and take off the heat. Transfer to a container with a lid along with the chia seeds and pomegranate. Refrigerate over night.

In a microwave, melt the chocolate with the coconut oil over 50% heat in 30 second intervals until smooth.

Pour the chocolate into the bottoms of silicon peanut butter cup molds (large or small) to get a thin 2 mm base. Place in the freezer to firm up.

Add a dollop of the jam to each mold and pour the remaining chocolate over it, covering the sides and top. Place back in the freezer for at least 1-2 hours to fully firm up.

When ready to serve, remove from the freezer and sprinkle with fleur de sel, if desired. Allow them to thaw out for a few minutes and enjoy.

These healthy and Gluten-Free Raspberry Thumbprint Cookies are made with a cashew butter base and topped with homemade raspberry chia seed jam!

Gluten-Free Raspberry Thumbprint Cookies

cashew butter

flax egg

coconut sugar

coconut flour (divided)

vanilla powder

baking soda

raspberries (fresh

chia seeds

Preaheat&nbsp;the oven to 350ºF.

Start by baking the jam. Add all the jam ingredients into a small saucepan and stir together. Bring to a low boil and continue to simmer for 10 - 15 minutes. Remove from heat and allow to cool for 15 - 20 minutes.&nbsp;

While the jam is cooling, prepare the cookies. Beat together the cashew butter, flax egg, syrup and sugar until smooth and creamy. Add half the coconut&nbsp;flour, along with the vanilla and baking soda, and mix until combined. Beat in the remaining coconut flour.&nbsp;

Scoop 1 tablespoon of dough into your hands and roll into balls. Place on a baking sheet and repeat until no dough remains. Use your thumb to make an indent in the center of each ball and bake for 9 - 10 minutes.&nbsp;

Remove from the oven and allow to cool for 10 - 15 minutes. Once cooled, add 1 teaspoon of jam into the center of each cookie and serve immediately!

https://content.jwplatform.com/videos/leDsT1wU.mp4

Sweetened naturally and thickened with chia seeds, this pectin-free strawberry chia jam comes together in just 20 minutes.

Strawberry Chia Jam

berries

Prepare Berries

Wash and dry fresh the strawberries, then remove the hull and slice them in half.

Stir

Place the berries, along with the maple syrup in a heavy-bottomed saucepan and give the mixture a good stir to combine.

Simmer

Over medium-high heat, bring the mixture to a boil and then reduce the heat to medium-low. Stirring and mashing often with a fork or potato masher, until the berries are soften. This should take about 15 minutes.

Remove the pan from the heat, and stir in the lemon juice and chia seeds. Allow the jam to cool to room temperature (at least 15 minutes).

At this point, you can opt to blend the jam for smoother consistency or transfer the jam to a jar or airtight container and store in the refrigerator for up to 10 days. While you can enjoy the jam warm, I find it is better to let it chill for at least 4 hours to allow the chia seeds to fully thicken the jam.

Blend

Directions for Blending: If desired, transfer the cooled jam to a blender or small food processor fitted with an s-blade. Blend on low speed or pulse lightly until the jam reaches the consistency you like. Transfer the blended jam to a jar or airtight container and refrigerate as directed.

Hi Kristin. My goodness you can’t get those things you mentioned. That’s crazy 🙃I’m glad you’re ok! 
This recipe is Awesome for strawberry jam —Lol it will not last a week in My fridge. :-) I’m hitting farmers market this week! And to make with frozen strawberries ? You’re speakin’ my language Yay! Thank you!

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Top 3 chia jam recipes from across the web

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Chocolate Cups with Chia Jam

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