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–+ servings
Gluten Free Vegan Date Scones

Raspberry Chia Jam and Whipped Coconut Cream

Naturopath Lauren Glucina
These make for the most delicious toppings over freshly baked scones. 
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Condiment
Cuisine Vegan
Servings 16
Calories 115 kcal

Ingredients
  

CHIA JAM:

  • 2 cups raspberries if frozen, thaw out
  • 2 tablespoons pure maple syrup/rice malt syrup/coconut nectar
  • 2 tablespoons chia seeds
  • 1 teaspoon vanilla extract

COCONUT CREAM:

  • 2 tins 100% full fat coconut cream if it contains gums/emulsifiers, this will not work
  • Powdered sugar-free icing sugar to taste eg, xylitol

Instructions
 

CHIA JAM:

  • Pulse all ingredients in a food processor till just combined.
  • Transfer mixture into a glass jar and let set before use (about 15 minutes). Store in the fridge.

COCONUT CREAM:

  • Place tinned coconut cream in the fridge overnight to chill and separate. In the morning, open them up and scrape off the thick cream into a chilled cake mixer bowl.
  • Beat the cream for about 30 seconds on high, adding alternative sweetener such as powdered xylitol to taste (a teaspoon or two will do). Beat another minute, then serve.

Nutrition

Calories: 115kcal
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