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How to make Choc jam drops with berry and beetroot jam

Yield = 16
Prep time: 0:30
Cook time: 0:30
Total time: 1:00

Ingredients

  • 90g solidified coconut oil
  • 40g (1/4 cup) coconut sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 115g (3/4 cup) white spelt flour
  • 30g (1/4 cup) raw cacao
  • 2 1/2 tablespoons desiccated coconut
  • Pinch of salt

Berry & beetroot jam

  • 100g beetroot, peeled, finely grated
  • 50g (1/3 cup) frozen blueberries
  • 1 tablespoon coconut sugar
  • 3 teaspoons lemon juice
  • 1 1/2 teaspoon chia seeds

Method

  • Step 1 Preheat oven to 180°C/160°C fan forced. Line a large baking tray with baking paper.
  • Step 2 For the jam, place the beetroot, blueberries, sugar and lemon juice in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Cook, covered, stirring occasionally, for 6 minutes or until soft and liquid is released from berries. Stir in chia. Cook, stirring, for 2 minutes or until thickened. Transfer to a bowl. Cool completely.
  • Step 3 Use electric beaters to beat the oil, sugar and vanilla in a bowl until pale and creamy. Beat in the egg and 1 tbs of the flour until well combined. Stir in cacao, coconut, salt and remaining flour until dough comes together.
  • Step 4 Roll level tablespoonfuls of mixture into balls. Place on prepared tray. Use your thumb to make an indent in each biscuit, spreading slightly to about 4.5cm diameter. Place a small spoonful of jam in each indent. Bake for 12 minutes or until firm. Allow to cool on tray for 5 minutes before transferring to a wire rack to cool completely.