Persimmon, Coconut & Seabuckthorn Chia Jam
- 1 cup white chia seeds
- 2 cups coconut milk from a carton not a can
- 1 persimmon peeled and diced
- 1 tbsp granulated xylitol
- 1 tbsp seabuckthorn powder
- Blend the coconut milk, persimmon and xylitol together.
- Add the mixture to a bowl with the chia seeds and seabuckthorn powder.
- Allow to soak for at least 20 mins.
- Serve immediately or store in the fridge in an airtight container for up to 3 days.
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