These coconut macaroons are gluten, dairy and refined sugar free, 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.

Macaroons
200g of desiccated coconut
200 g of honey
3 tbsp of coconut milk
1 tsp of vanilla essence
3 tbsp of ground almonds
1 pinch of salt
1 tbsp of chia seeds

Chia Jam
2 tbsp of chia seeds
200g of raspberries
1 tbsp of honey

Preheat the oven to 180c

1. Heat the coconut milk.
2. Place the honey, milk, vanilla, salt and chia seeds in a pan on a low heat and whisk well. Take off the heat and fold in the desiccated coconut and ground almonds 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!