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Coconut Yoghurt & Chia Jam Toast


Recipe for Chia Jam

  • 300g Frozen Raspberries
  • 1/2 Lemon- juice of
  • 3 Tbls Pure maple syrup
  • 1 Tsp Pure Vanilla extract
  • 1/4 Cup Chia seeds

Toast Toppings


  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.

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