Raspberry Jam and Chocolate Sandwich

With school back in session and a new for a nourishing calm post-holidays, we’re turning to simple nutrient-dense recipes to stock our fridge with. This raspberry jam trades the usual sugar for flavor rich maple syrup, and is thickened with hydrating, omega-3 rich chia seeds. It’s a great thing to have on hand to add a bright punch to porridges, pancakes, or yogurt. We particularly love it as a spread for a luscious sandwich, paired with our sugar-free chocolate and hazelnut spread. 

For the raspberry jam

2 heaping cups frozen raspberries 

½ cup maple syrup 

3 tablespoons chia seeds 

1 tablespoon lemon juice 

For the raspberry and chocolate sandwich 

2 slices of your favorite sandwich bread 

2-3 tablespoons raspberry jam 

2-3 tablespoons Fine & Raw sugarless Chocolate and Hazelnut spread 

To make the chia jam, add the frozen raspberries and maple syrup to a small saucepan. Cover with a lid and place over medium-high heat. Cook for 5 minutes or so, until the raspberries have completely defrosted and released a significant amount of liquid. Remove the lid and lower the heat to maintain a gentle simmer. Cook for another 5 minutes, until about 25% of the liquid has evaporated. Remove the pot from the heat, and stir in the chia seeds and lemon juice. Set aside for at least an hour to allow the chia seeds to bloom and thicken the jam. 

To assemble the sandwich, generously spread the raspberry jam on one slice of bread and do the same with the chocolate and hazelnut spread on the other. Close the sandwich and devour, or pack it up for an easy lunch or snack on the go.