Raspberry Chia Jam Drops

Cook Time 1 hour plus thickening time

Makes 12

Ingredients

Jam

250g raspberries

2 tbsp chia seeds 

2 tbsp honey

Cookie dough

250g desiccated coconut

1 tbsp vanilla bean paste 

Zest of 1 lemon

395g condensed milk

Method

Place raspberries in a bowl and mash with a fork. Stir in the chia seeds and honey. Let it sit for 1 hour to thicken the jam naturally. This can be made in advance and stored in an airtight jar in the fridge for up to 1 week.

Preheat the oven to 170°C.

Combine the coconut, vanilla bean paste, lemon zest and condensed milk in a large bowl until it resembles cookie dough. 

Roll dough into tablespoon-sized balls and place on the tray, leaving space between.

Use your thumb or the back of a teaspoon to make a small well in each ball.

Fill each well with a small teaspoon of raspberry chia jam.

Bake for 10–15 minutes or until lightly golden on the edges.

Cool on a wire rack before serving.

Note: This makes more jam than you need, but it’s delicious on porridge or muesli in the morning.