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Beet and Raspberry Chia Jam (Vegan, Raw)
This chia jam is super quick to make, and includes veg! It has earthy beetroot and zingy raspberries in a healthy jam, thickened with chia seeds. Only 5 ingredients.
Makes 2 cups.
Prep Time
10
minutes
mins
Chilling time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Condiments
Cuisine:
American
Servings:
20
Calories:
18
kcal
Author:
Kate Hackworthy | Veggie Desserts
Ingredients
½
½ a large raw beet (100g)
1 ½
cups
(200g) raspberries
1
teaspoon
vanilla extract
2
tablespoons
agave nectar
honey or sugar (to taste)
2
tablespoons
chia seeds
Instructions
Blitz the beet, raspberries, vanilla and agave in a blender until as smooth as desired. Add the chia seeds and pulse until just combined.
Pour into a sterilised jar and leave in the fridge to thicken for at least 30 minutes.
Keep refrigerated and use within 5 days.
Notes
The jar can be sterilised by running it through the dishwasher, or heating in an oven until hot, then allowed to cool before filling.
Nutrition
Calories:
18
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
2
mg
|
Potassium:
25
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
3
IU
|
Vitamin C:
2
mg
|
Calcium:
10
mg
|
Iron:
1
mg