METHOD

1. To make the jam, place berries in a pot with a dash of water and place over a high heat. Bring to the boil, then leave to simmer, uncovered for 20 minutes or until the mixture is sticky and thick. Smash the berries with your spoon or fork and allow them to break down. Remove from the heat and stir in the chia seeds. Blend using an immersion blender or a heat safe blender or food processor.
2. Preheat the oven to 160℃ and line a baking tray with baking paper.
3. In a large bowl and using a wooden spoon, combine cashew butter, monk fruit and egg. You may wish to use your hands if it is not combining properly.
4. Using your hands, carefully shape into cookies (using about 1 tbsp of dough per cookie) and place on the prepared tray.
5. Use your index finger to imprint a heart shape into the cookie. Carefully carve out the bottom of the heart with the back of a teaspoon.
6. Fill the heart shaped hole with the jam, ensuring not to overfill.
7. Bake in the oven for 15 minutes. Leave to cool completely before removing from the tray. They will be crumbly straight out of the oven.

Notes

• Pure monk fruit powder is a sugar-free sweetener (read more about what monk fruit is and where to get it here), not to be confused with “monk fruit sweetener” which is actually an erythritol based sweetener. 
• This recipe works with any nut butter