A few weeks ago, we had a staff ice cream social. Since I don’t eat dairy, I decided to bring carob chia seed pudding for myself and a raspberry jam to share with everyone else. I was pleasantly surprised with how much my coworkers (who are not vegan) loved my jam. This inspired me to share this recipe with you.
I made an entire jar of the jam before coming to work and by the end of the social the jar was half empty!
- 12 ounces of fresh raspberries
- 3-5 pitted Medjool dates
- Juice of 1 lemon
- 1 TBS of chia seeds
- Put all ingredients in a food processor or blender
- Blend until well combined
- Stir in TBS chia seeds
- Put in glass jar
- Let it sit in the refrigerator for at least 4 hours for the chia seeds to expand
I was able to make this jam last a week. There are so many ways you can enjoy this delectable jam. I personally have topped my chia seed pudding with it and ate “banana tacos with it” (put a banana in a romaine leaf and top with almond butter and jam).
Let me know if you try this recipe and how you serve it. If you love raspberries as much as I do, check out my raspberry sage salad dressing.
As always, be happy. Be healthy. Be the best version of you possible.
Always & Forever
Forever & Always