Coconut Yoghurt & Chia Jam Toast

Method

1. Place 250g of the Raspberries into a saucepan and add the lemon juice and maple syrup, gently cook on a low heat stirring occasionally
2. Before it comes to a boil, switch off, add the vanilla extract and stir. Allow to cool for 5 mins
3. Stir in the chia seeds and the rest of the raspberries. Combine well
4. Pour into a clean airtight container and allow to cool fully before placing in the fridge.
5. It will thicken as it cools.
6. Enjoy on toast with Cocobella coconut yoghurt and fruits.