A handful of berries(I used finely chopped strawberries)
1-2tablespoonscoconut flakes or unsweetened shredded coconut(optional)
Raspberry Chia Jam
1 1/2cupsfresh or frozen raspberries (180-210g)
1 1/2 - 2tablespoonspure maple syrup,plus more to taste
1 1/2tablespoonschia seeds
1/2medium orange, zested
Make the Raspberry Chia Jam. Heat a small saucepan over medium-low heat and add the raspberries. Cook for 5-7 minutes until the berries are softened and have broken down, smashing down with the back of a spoon or fork periodically. This will take a bit longer if using frozen raspberries.
Turn off the heat and add the maple syrup, chia seeds, and orange zest (if using), and stir well. Return the heat to low and stir for another 2 minutes until thickened. Turn off the heat and let sit for 5 minutes. The jam will get even thicker as it rests in the fridge. Store in a glass jar or airtight container in the fridge for 1-2 weeks (it makes about 1 cup of jam).
Assemble the Sweet Potatoes: Stuff each baked sweet potato with the peanut butter, and Raspberry Chia Jam, and stir around to evenly coat. Top with the sliced bananas, berries of choice, and coconut.
Feel free to substitute your favorite store-bought jam. Just keep in mind, it will contain more sugar than my recipe.
Keyword gluten-free, no added oil, refined sugar free, soy-free, vegan