Raspberry jam

Raspberry jam

By
From
Pana Chocolate, The Recipes
Photographer
Armelle Habib, Chris Middleton

Ingredients

Quantity Ingredient
150g fresh or frozen raspberries
40ml rice malt syrup
1/2 lime, zested and juiced
2 tablespoons chia seeds
45g fresh raspberries

Method

  1. Defrost the raspberries, if necessary.
  2. Blend the raspberries in a high-speed blender with the rice malt syrup and lime zest and juice until smooth.
  3. Pour the mixture into a bowl and fold the chia seeds through.
  4. Allow to thicken in the fridge for 2 hours, then fold the fresh raspberries through.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again