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.