Raspberry Protein Jam

• 1½ cups fresh or frozen raspberries
• 2 tbsp chia seeds
• 1 sachet Nuzest Clean Lean Protein Wild Strawberry
• 1 tbsp vanilla extract
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• ½ cup water

1. Add 1 cup of the raspberries, water, chia seeds, maple syrup and lemon juice to a saucepan over medium heat.
2. Bring to a simmer, then add the remaining ½ cup raspberries, Clean Lean Protein and vanilla extract. Stir until well combined.
3. Simmer for a further 6 minutes over medium heat, stirring regularly to prevent the chia seeds from clumping.
4. Remove from the heat and allow to cool completely.
5. Transfer to an airtight glass jar or container and refrigerate.

Serving Ideas

Enjoy with oats, yoghurt or toast, or use it to make a Raspberry Peanut Butter Chocolate Stack.

Raspberry Peanut Butter Chocolate Stack

1. Spread 1 tsp peanut butter over one buckwheat or brown rice cake.
2. Spread 1 tsp dark chocolate spread over a second buckwheat or brown rice cake.
3. Freeze for 5 minutes.
4. Spread 1 tbsp Raspberry Protein Jam over the rice cake with the chocolate spread.
5. Place the peanut butter rice cake on top to create a stack.
6. Freeze for 1 hour.
7. Coat with dark chocolate and freeze for a further 5 minutes, or until set.

Storage

Store the Raspberry Protein Jam in an airtight container or jar in the refrigerator for up to 5 days.