Chocolate Jam Drops
Take your jam drops to the next level with these Chocolate Jam Drops. Based on my Choc Almond Cookies, the adding of the Raspberry Jam really does make these that little extra special.
These Chocolate Jam Drops will not only impress guests but they make a wonderful foodie gift.
Interestingly I haven’t actually gotten around to baking traditional Jam Drops yet, they will have to be on the must do list!
Cookies are one of those ultimate comfort foods for me. And really is there a better combination than Chocolate + Raspberries! The sharp tartiness of the raspberry with the dense richness of the cacao make these a delight for the tastebuds!
The Raspberry Chia Jam does take an hour to set in the fridge so I would suggest always having a batch of this on hand. You wont be disappointed. The jam can be used in place of your regular store bought jam + will keep for a week or two in the fridge.
With just 4 ingredients for the actual Choc Almond Cookie, these are SUPER quick to whip up + perfect for baking with little ones if you have them around. And with just 10 minutes in the oven, you have these dunking into your cuppa in no time.
If you decide to bake your Raspberry Jam into the top of your Chocolate Jam Drop you can store them in a sealed container for up to a week – if they last that long….
If you are putting on fresh Raspberry Jam you will need to eat your Chocolate Jam Drops straight away… shame that…
Grab yourself your favourite cuppa and savour the delight of yumminess that dances across your tastebuds with these Chocolate Jam Drops.
What Do I Need?
- 100g of Almond Meal
- 1/4 Cup of Cacao Powder
- 1/4 Cup of Smooth Almond Butter
- 3 Tablespoons of Honey
Raspberry Chia Jam
- 225g (1.5 cups) raspberries (if using frozen raspberries, allow them to defrost first)
- 1 Tablespoon of Maple Syrup or Honey
- 1/2 Teaspoon of Vanilla Extract
- 1 + 1/2 Tablespoons of Chia Seeds
Let’s Do This!
1. Start with making the Raspberry Jam. In a small saucepan heat the raspberries with 1 Tablespoon of water over medium heat. Mash the raspberries as they begin to heat up. When the raspberries have broken down to a saucy consistency add the maple syrup or honey and vanilla and stir until combined. Remove from the heat and allow the mixture to cool a little before add the chia seeds. Once the jam has reached room temperature transfer it to the fridge for an hour to set.
2.Preheat the oven to 180c + line a baking tray with baking paper.
3. Place all the cookie ingredients into a bowl and mix together. You may need to use your hands to ensure the last bits are properly combined.
4. Take the mixture and roll it into balls approx 2cm in diameter. Then flatten slightly by pressing your thumb into the top of them. Now you have the choice here of adding the jam now before you cook it or after. I actually like a little of both.
5. Place them onto the baking tray with a little room between.
6. Place them into the oven for 10 minutes.
7. Cool the cookies on a wire rack and then divide the topping even across all biscuits, placing dollops in the groove where your thumb was.
Then most importantly…..Pop the kettle on and Enjoy!!!
This makes approx 16 cookies
This recipe is gluten and dairy free.