Sugar-Free Jammy Drops (Vegan)

Ingredients

• 1.5 cup frozen strawberries
• 1.5 tbsp chia seeds
• 125 g dates (Soak in boiling water for 5 minutes, then drain; source lists 125 without a unit, interpreted as grams.)
• 75 g peanut butter
• 150 g almond flour
• 15 g omega seed mix (Hemp Foods Australia; can substitute any seeds.)
• 45 g coconut oil (Melted.)

Steps

1. 1

   Make the chia jam: cook the frozen strawberries in a saucepan over medium heat until fully cooked. Stir in the chia seeds, then let the jam cool for 10 minutes.

2. 2

   Preheat the oven to 180°C and line a baking tray with baking paper.

3. 3

   Soak the dates in boiling water for 5 minutes, then drain them.

4. 4

   Combine the drained dates, peanut butter, omega seed mix, almond flour, and melted coconut oil in a food processor.

5. 5

   Blend until smooth.

6. 6

   Roll the mixture into balls about 1 tablespoon in size and place them on the prepared baking tray.

7. 7

   Gently press the centre of each ball to flatten it into a biscuit and make a well in the centre.

8. 8

   Bake for 15 minutes, or until golden, then remove the tray from the oven.

9. 9

   Add a dollop of the cooled jam to the well in each biscuit.

10. 10

    Return the biscuits to the oven for another 5–10 minutes, until the jam sets. Keep an eye on them so they do not burn.

Notes

The source lists “125 dates” without a unit; the amount is retained as written but interpreted as 125 g for weight and nutrition. The recipe does not specify the date variety. Makes 15 biscuits.

Nutrition per serving

• dessert
• snack
• vegan
• no-added-sugar
• baked
• toddler-friendly
• gluten-free