J is for ?

J is for ?

It’s the weekend 🙂 Yay… although after the weekend school is back so that’s a shame 🙁 I just love the school holidays, all the time spent together chatting, playing, baking, learning, days out and lax bedtimes! 🙂 I’ve just realised this challenge is a lot tougher than I thought! No longer can I photograph my dinner and post it the next morning, or even make a yummy cake and share it with you! I have to think carefully, plan and post to the letter! 😛 🙂 This morning we counted and realised we’re not even half way through yet (yes we were alphabet counting not thinking of the date)! Anyway, today finds us on

Juice was my first obvious choice, closely followed by jam but I thought its my chocolate or cake day! What can I do! I even had a look in a couple of books but only found foods preceded by girls names! Also, I had friends round all day yesterday and I have friends over again today so no time to be making blog food! (only for us eating later of course)! I’m thinking chocolate mud cake 🙂 would go down well with the children that are coming! Anyway… back to ‘J’ 😛 🙂 My son is telling me what I’ve made is not what I say it is… but then is it ever! 😛 So, I’m sticking with the plan and I’ve made

Jolly Jam! 🙂 🙂 🙂 Jolly Chocolate Jam to be precise! 😛 🙂

It’s chocolatey! It’s spreadable! It’s sweet! It’s sticky! It’s a cake filling! It’s a porridge topper! That makes it jam yes? 😛 Of course it does! Oh… and its sugar free, dairy free, gluten free and RAW! (yes, thinking of you M)! 🙂

Let’s make jam! 🙂

Gather

• 75g cashews
• 40g almond butter
• 2 teaspoons cacao
• 5g coconut oil melted
• 30-40ml unsweetened carton coconut milk
• pinch of salt (I use pink Himalayan)
• dusting of cinnamon

Prepare

1. Blitz the cashews until they are a fine powder, then blitz some more until the oils are released and you start to get a thicker paste.
   

   Cashews blitzed to a paste ready for jam!
2. Add the almond butter and cacao and mix well.
   

   Simple ingredients for chocolate jam!

   Mix some more and it will become oilier.

3. Stir in the melted coconut oil.
   

   A thick (yummy)! lump of chocolate jam! Ready for thinning to your desired consistency!
4. Pour in the coconut milk a bit at a time and mix well to check the consistency. It should be thick but spreadable.
5. Add your salt and cinnamon and mix in.
   

   Sprinkle of salt and cinnamon (or nutmeg would be yummy too)!

   Taste test and adjust as necessary.

6. Enjoy!

Serve & Store

• So many uses for this! Use wherever you would use jam! 🙂
• Spread it on bread
• Dollop it on pancakes
• Fill your cakes
• Dunk your churros
• Eat it straight out of the jar! 🙂
• Store covered in the fridge (it will harden slightly due to the coconut oil but will soften quickly)

Jam! Chocolate style! Oh yes it is! 🙂