A sweet, creamy Peanut Butter & Jelly Smoothie stuffed with all sorts of healthy ingredients plus a beautiful smear of homemade raspberry chia jam. The perfect satisfying breakfast or snack!
PREP TIME: 10 minutesminutes
TOTAL TIME: 10 minutesminutes
Servings: 1large smoothie
Ingredients
For the Raspberry Chia Jam
60g | ½cupfrozen raspberries, allowed to defrost, (measured/weighed whilst still frozen)
1 - 2medjool dates, or 1-2 tablespoons of maple syrup, (add to taste)
INSTRUCTIONS
For the chia jam
Mash the raspberries up with a fork then add the chia seeds and maple syrup. Stir well and set aside for at least 20 minutes but up to 2 days before is ok as long as you keep it covered in the fridge.
For the smoothie
Add all ingredients to a blender and blend until smooth. Adjust the amount of dates/maple syrup to suit your tastes. (I like to use 2 dates or 2 tablespoons of maple syrup as I have a sweet tooth!)
Smear the raspberry chia jam around the inside of a glass with the back of a spoon.
Pour in the smoothie and enjoy!
NOTES
You might end up with a little leftover raspberry chia jam. It will keep in the fridge for up to 1 week and can be used as you would regular jam.