Chia macaroons:
Heat the almond milk gently on your stove top.

Combine the honey, milk, vanilla, salt, 1 tbsp of chia seeds and cinnamon in a bowl and whisk well. Fold in the dessicated coconut and almond milk until fully combined.

Roll the mixture into balls using the palms of your hands, and place them onto a baking paper lined tray. Bake in the oven at 180 degrees celsius for 10 minutes. Remove from the oven and allow to cool.

Rasberry Chia Jam:
Whizz the honey and raspberries in a blender, then fold through the chia seeds. Allow the mixture to sit for 15 mins to give the chia seeds time to swell, giving the jam a sticky texture.

When done, dip the Chia Macaroons in the jam and enjoy.

These delightful treats are a healthier alternative to the traditional macaroons, sweetened with honey and real raspberries.