skip to content

Chia Jam Biscuits

20 November, 2015

By Emerson Cooks

Chia Jam biscuits made sugar free and vegan. These are delicious full of superfood nutrition and so simple to make!!

Magical ingredients:

Chia Jam:
• 1 cup frozen raspberries thawed
• 2 tbsp clean water
• 1/3 cup chia seeds

Biscuit:

Wet ingredients:
• 1 flax egg (see how to make instructions below)
• 1/4 cup coconut oil
• 1/3 cup almond butter
• 1/2 cup coconut sugar
• 2 tbsp maple syrup or coconut nectar
• 1 tbsp almond milk (only if mix is too dry)

Dry:
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 4 tbsp cacao powder
• 1 cup oat flour
• 1/2 cup almond meal
• Pinch salt

Cashew cream icing:
• 1/2 cup cashews soaked
• 1/3 cup coconut cream
• 3 tbsp maple syrup or coconut nectar (more if you like it sweeter)
• 1/2 tsp vanilla
• 1 tsp lemon juice
• 2 tbsp coconut oil, melted

What to do:

To make chia jam combine all jam ingredients, mash the raspberries and set aside.

To make the flax egg add 1 tbsp of flaxseed meal to 3 tbsp water, stir together and set aside for 5 minutes. This can be substituted with a chia egg using the same method and ratio.

Preheat oven to 180C

Thoroughly mix the wet Ingredients together. Add the dry ingredients and stir to combine. Distribute cookie mixture onto a lined tray (1 tbsp per cookie), and flatten slightly. (I used a scone shape cutter and it helped to shape them perfectly round).

Bake for 7 minutes. Once baked allow to cool.

Next, make the cashew cream, add all ingredients to a high speed blender, blend until smooth and creamy, allow to firm up in the fridge (approx 15 minutes)

Sandwich the biscuits with 1 tsp chia Jam and 1 tsp cashew cream icing. Allow to set for a further 15 mins in the fridge! ENJOY!!!

COCONUT OIL
RECIPES
FAQ