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METHOD
JAM
Place the raspberries in a pan with a splash of water on a medium heat. Cover and bring to boil. Turn to a simmer once the fruit starts to bubble. Add the chia seeds, coconut sugar and cook the jam on a low heat for about 20-25 minutes (until it becomes gloopy and thick).
Don’t worry if it’s slightly runny when still hot, it will thicken up during the cooling process.
BALLS
Blend the oats until you have a flour like consistency. Transfer the oat flour into a bowl, add the ground almonds and Udo’s Beyond Greens Powder; combine everything well. Then add the agave nectar, vanilla extract and mix well. At this point you should have a sticky and solid dough.
Roll it into balls. With one of your fingers press down into the ball to make a small dent. Put about ½ a teaspoon of raspberry jam in the hole and close back the ball with your finger. Roll all the balls on the shredded coconuts, refrigerate them for a couple of hours and enjoy!
