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5 Ingredient No-Bake Choc Raspberry Jam Bites

I’ve been obsessed with this little combo lately! Fresh raspberry chia jam spooned onto soft Medjool dates with a drizzle of dark chocolate, it’s pure heaven. It tastes so indulgent and luscious, yet it takes almost no effort and uses just five ingredients. Every bite is sweet, tangy, and ridiculously satisfying. Perfect for those moments when you’re craving something sweet but have zero time or energy to make it.

Prep Time

10 Minutes

Cook Time

3 Minutes

Serves

12

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5 Ingredient No-Bake Choc Raspberry Jam Bites

5 Ingredient No-Bake Choc Raspberry Jam Bites

I’ve been obsessed with this little combo lately! Fresh raspberry chia jam spooned onto soft Medjool dates with a drizzle of dark chocolate, it's pure heaven. It tastes so indulgent and luscious, yet it takes almost no effort and uses just five ingredients. Every bite is sweet, tangy, and ridiculously satisfying. Perfect for those moments when you’re craving something sweet but have zero time or energy to make it.

Prep Time: 10 Minutes

Cook Time: 3 Minutes

Serves: 12

Ingredients:

Raspberry Chia Jam:

  • 2 x punnet of raspberries (250g)
  • 2 and 1/2 tbsp chia seeds
  • 1 tsp vanilla extract

Other:

  • 80g dark chocolate
  • 12 Medjool dates

Preparations:


  1. Mash together the raspberries, chia seeds and vanilla extract until well combined. Set aside to thicken.

  2. In a heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring until smooth.

  3. Slice the dates along one side to open, remove the pip and flatten. Place the dates on a lined baking tray or board.

  4. Spoon the raspberry chia jam on top of the dates and drizzle over the melted dark chocolate.

  5. Set in the freezer for 30 minutes, or the fridge for 1 to 2 hours.



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Ingredients

Raspberry Chia Jam:

  • 2 x punnet of raspberries (250g)
  • 2 and 1/2 tbsp chia seeds
  • 1 tsp vanilla extract

Other:

  • 80g dark chocolate
  • 12 Medjool dates

Preparation

  1. Mash together the raspberries, chia seeds and vanilla extract until well combined. Set aside to thicken.
  2. In a heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring until smooth.
  3. Slice the dates along one side to open, remove the pip and flatten. Place the dates on a lined baking tray or board.
  4. Spoon the raspberry chia jam on top of the dates and drizzle over the melted dark chocolate.
  5. Set in the freezer for 30 minutes, or the fridge for 1 to 2 hours.

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