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Choc jam drops with berry and beetroot jam
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulge in a low-calorie guilt-free dessert that satisfies your sweet cravings.
Ingredients:
  • 90g solidified coconut oil
  • 40g (1/4 cup) coconut sugar
  • 4.40 gm vanilla extract
  • 1 egg
  • 115g (3/4 cup) white spelt flour
  • 30g (1/4 cup) raw cacao
  • 17.00 gm desiccated coconut
  • Pinch of salt
  • 100g beetroot, peeled, finely grated
  • 50g (1/3 cup) frozen blueberries
  • 12.80 gm coconut sugar
  • 15.90 gm lemon juice
  • 1 1/2 tsp chia seeds
Instructions:
  • Preheat your oven to 180°C (160°C fan forced) and line a large baking tray with parchment paper.
  • To make the jam, combine beetroot, blueberries, sugar, and lemon juice in a saucepan over low heat. Stir for 2 minutes until the sugar dissolves. Cook covered for 6 minutes until the fruits are soft and release their juices. Add chia seeds and cook for an additional 2 minutes until thickened. Transfer to a bowl and allow to cool completely.
  • In a bowl, use electric beaters to whip together oil, sugar, and vanilla until light and creamy. Blend in the egg and 1 tbs of flour until fully mixed. Fold in cacao, coconut, salt, and the remaining flour until a dough forms.
  • Roll mixture into tablespoon-sized balls. Place on tray. Press your thumb into each biscuit to create a 4.5cm diameter indent. Fill each indent with jam. Bake for 12 minutes, or until firm. Cool on tray for 5 minutes before transferring to a wire rack to cool completely.

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