Pour the coconut water into your blender and add the dates. Blast on high for 30 to 60 seconds, until the dates have broken up.
Scrape down the sides of the container, then add the chia seeds and one-half of the berries. Pulse on low a few times, just to break up the berries.
Add the remaining raspberries and pulse a few times on low if you want to get a thick, chunky consistency. Blend for longer if you want a smoother consistency. If the jam is too tart, stir in liquid sweetener to taste. Go easy, or the jam will get runny.
Chill in the fridge for 30 minutes. The chia seeds will thicken the jam, and the flavors will develop (see "Notes" below).
Calories from fat12.5
Calories from saturated fat1.3
Total Fat1.4 g
Saturated Fat0.1 g
Polyunsaturated Fat1.0 g
Monounsaturated Fat0.1 g
Total Carbohydrate27.1 g
Dietary Fiber6.3 g
The jam keeps in the fridge for up to 5 days.
You can choose to blend the chia seeds with the coconut water and the dates if you want the chia seeds to be less visible.