• Line a large baking tray with parchment paper or aluminium foil.

  First make the filling: place the berries, chia seeds and honey in a small saucepan over medium heat. Gently cook for 6-7 minutes until the mixture becomes thick and jam like. Squish them down slightly with a spoon.

  At this point, the chia will have absorbed all the liquid. You are looking for a chia-pudding-like consistency. If it appears too dry, add more water and cook. If it's too watery add 1 tablespoon more chia seeds and cook for a further 2 minutes.

  Stir in the lemon juice. Taste test and add more honey if necessary. Add the protein powder and mix in thoroughly.

  Spoon 10 (more or less) 2-inch discs of the jam onto the parchment-lined baking sheet. Freeze for at least 2 hours or overnight.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Dip the frozen jam discs in the melted chocolate using two forks to hold each one, and one by one, dip into the melted chocolate. Roll around until fully coated, then place back on the parchment lined tray.

  Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 

  Return to the freezer for 15 minutes for the chocolate to set.

  Let them thaw for 5 minutes before eating so the center gets soft and jammy!