Chocolate raspberry jam


140 g La Vida Vegan chocolate spread as desired
200 g raspberries
150 g jelly sugar
2 tbsp lemon juice


  1. Put the raspberries, jelly sugar and lemon juice in a pan.
  2. Heat gently until the sugar has dissolved.
  3. Stir the pan frequently.
  4. Turn up the heat a little until it comes to the boil and allow to heat gently for 5 minutes.
  5. Then turn off the heat and let cool slightly for 5 minutes.
  6. Then stir in the La Vida Vegan chocolate spread until fully melted and evenly distributed.
  7. Pour the chocolate raspberry jam into sterilised jars and store in a cool dark place until use.