Chia Macaroons With Chia Jam

Prep Time 10 mins
Total Time 40 mins
Serves 4 people
Ingredients
Chia macaroons:
200g desiccated coconut
120g honey
3 tbsp hot almond milk
1 vanilla pod
1 pinch salt
1 tsp cinnamon
1 tsp chia seeds

Chia jam:
2 tbsp chia seeds
200g raspberries
1 tbsp honey
Method

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.

view nutritional information
 
Energy (kJ)
Calories
Total Fat
Saturated
Polyunsaturated
Monounsaturated
Trans
Cholesterol
Vitamin A
Vitamin C
Sodium
Potassium
Total Carbs
Dietary Fibre
Sugars
Protein
Calcium
Iron
Per Serve
3207
767
33
29
2
1
0 g
0 mg
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54
407
122
3
120
6
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