Coconut & Raspberry Jam Drops
Simply delightful & simple treats that will nourish your sweet spot.
Baked with Love | Free from gluten, dairy, soy, preservatives and refined sugar
HOMEMADE RASPBERRY JAM
2 cups raspberries (frozen or fresh)
1 tablespoon Pacific Organics coconut sugar (you can use coconut syrup also)
1 tablespoon pomegranate syrup (optional)
1/4 cup filtered water
In a sauce pan cook on low heat on stove top for approx 30 mins or until water has reduced and berries are a of a thick consistency.
Once cool pulse in blender.
2 free-range organic eggs
1 cup shredded coconut
1 cup organic activated almond meal ( I get mine from Mick's Nuts in Westend)
1/2 cup pureharvest coco quench milk
2 tablespoons coconut oil
2 tablespoons buckwheat flour
1 teaspoon bib-carb soda
1 vanilla bean
Whisk eggs, vanilla, bi-carb, coconut milk and coconut oil in mixing bowl until well combined.
Gently add in shredded coconut, almond meal and buckwheat flour.
Mix until well combined.
If you find the mixture is too sticky just add in some filtered water until desired texture.
Roll mixture into balls, place them onto a lined baking tray and gently press down with folk.
Make an indent in the middle with your finger and spoon raspberry jam into the middle.
Bake in a pre-heated oven at 180 degrees for approx 30mins.
Check at 15mins as depending on your oven you may need less. (I find fan forced ovens bake quicker then gas ovens)