Blueberry Chia Jam
2 Cups Frozen Blueberries
3 Tbsp Purple Butterfly Sea Moss 2 Tbsp Chia Seeds 2 Tbsp Rice Malt Syrup 1 Tbsp Hot Water 1/2 Tsp Vanilla Extract
1 & 1/2 Cups Roasted Almonds 1/4 Cup Almond Butter 3 Tbsp Cacao Powder 5 Medjool Dates (Soaked in hot water for 5 minutes and drained) 1 Tbsp Oat Milk 1/2 Tsp Vanilla Extract Pinch of Salt
Place all jam ingredients into a bowl and mash until smooth. Be patient with it, the blueberries with eventually defrost and become jam-like. Set aside.
Place all base ingredients into a food processor and process until thick and smooth. Transfer into a lined baking tray and press until even.
Top the base with the blueberry chia jam and smooth over with a spoon until even. Set in the freezer for 2-3 hours. Slice and enjoy! Store in the fridge for 4-5 days.