Ingredients for chia and raspberry spread

For 10 servings (approx. 270 g), 1 serving = approx. 25 g (0 g of sugar)

10 dates, pitted

200 g raspberries, frozen

60 ml water

25 g chia seeds

If this recipe is not sweet enough for you, feel free to use sugar. Just remember to track the amount.

Preparation

Step 1:

Place 10 dates, 200 g of raspberries, and 60 ml of water in a pot and boil for 3-4 minutes until bubbling. Stir regularly during this process.

Caution: Beware of hot splashes, they can cause burns.

Step 2:

Remove the pot from the heat and puree the mixture with a hand blender. Add 25 g of chia seeds and puree again.

Step 3:

Mix well and pour into a clean jar. The chia seeds will swell and the spread will become even firmer after cooling.

Use a tall container for pureeing.

Well sealed, the chia and raspberry spread will keep for about 7 days in the refrigerator.

The spread can also be frozen in portions and defrosted overnight in the refrigerator if necessary.