Calories: 60 Proteins: 2 Carbs: 9 Fats: 2 Serves: 8
1 cup Blueberry Chia Jam ( see recipe below)
¾ cup coconut water
1 tablespoon fresh lime juice
Pinch of kosher salt
½ cup (or frozen, thawed) blueberries
3 cups fresh (or frozen, thawed) blueberries
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
3 tablespoons BBF agave syrup (more if you desire it to be sweeter)
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¼ cup BBF chia seeds
Bring blueberries, lemon zest, lemon juice, and agave syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally until juices are reduced by half, 5–10 minutes. Remove jam from heat; taste and add a bit more agave syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. Cover and let cool completely. Chill until ready to use.
R E C I P E P R E P A R A T I O N F O R P O P S I C L E S Purée jam, coconut water, lime juice, and salt in a blender until smooth. Add blueberries and pulse just to break up some of the berries. Pour into ice-pop molds, insert sticks, and freeze until solid, at least 3 hours. Run under hot water for several seconds to unmold
