350g raspberries, fresh or frozen (thawed)
40g (4 tbsp.) RAW Organic White Chia Seeds
3-4 tbsp RAW Organic Pure Blossom Honey, to taste
Blend the raspberries in a high-speed blender or food processor, then pour into a mixing bowl. You can also mash them by hand with a fork, but the resulting jam will be chunkier.
Stir in the chia seeds and honey and whisk well.
Pour into a jar and leave to set in the fridge for a minimum of 3 hours.
Use to top pancakes, porridge, coconut yoghurt, granola, toast and crispbreads. Store in the fridge.