Persimmon, Coconut & Seabuckthorn Chia Jam

The Balanced Kitchen
Prep Time 10 minutes
Servings 7


  • 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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