Instant Sugar-Free Raspberry Jam
1/4 cup coconut water
1/2 cup firmly packed chopped pitted dates
2 cups fresh raspberries (frozen don’t work well)
2 tablespoons chia seeds
Place the coconut water in your blender and add the dates. Blast on high for about 30 to 60 seconds until the dates have broken up. Scrape down the sides of the container, then add the chia seeds and one-half of the raspberries. Pulse on low a few times, just to break up the berries. Add the remaining raspberries and pulse a few times on low to get a thick, chunky consistency. If the jam is too tart, stir in 1 teaspoon liquid sweetener to taste. Go easy, or the jam will get runny.
Chill in the fridge for 30 minutes—the chia seeds will thicken the jam and the flavors will develop. The jam will keep in the fridge for up to 4 days.
From The Blender Girl cookbook