Coconut Macaroons with Raspberry Chia Jam
Dessert, Snack
These coconut macaroons are free of gluten, dairy and refined sugar, making them a perfect mid-morning or afternoon snack!
The chia seed jam is an amazing sugar-free alternative to regular jam. When you soak chia seeds they expand, and go all slimey and jelly like, giving it a jam texture.
I love enjoying these with a cup of tea and snuggling up on the sofa.
Share your recreations with me on Twitter, Facebook and Instagram using #madeleineshaw #gettheglow I love seeing them!
The Recipe
Ingredients
Macaroons
- 200g of desiccated coconut
- 120 g of honey
- 3 tbsp of almond milk (or other plant milk)
- 1 vanilla pod
- 3 tbsp of ground almonds
- 1 pinch of salt
- 1 tsp of cinnamon
- 1 tbsp of chia seeds
Chia Jam
- 2 tbsp of chia seeds
- 200g of raspberries
- 1 tbsp of honey
Directions
Preheat the oven to 180c
1.Heat the almond milk.
2. To make the macaroons place the honey, milk, vanilla, salt, 1 tbsp of chia seeds and cinnamon in a pan on a low heat and whisk well, take it off the heat and fold in the desiccated coconut, ground almonds and milk until fully combined.
3. Roll them into balls and place them onto a tray lined with baking paper. Bake in the oven for 10 minutes then let cool.
4. To make the jam, whizz the honey and raspberries in a blender, then fold in the chia seeds and let it sit for 15 mins so the chia seeds swell and make it jammy.
5. Dip the macaroons in the jam and enjoy!
Images: Holly Clark Photography
