9 Servings


For the Garnish: 

200g (4 ounces) semi-sweet chocolate chips, for dipping

3-4 Tbsp of freeze dried strawberries for topping 

Strawberry Chia Jam: 

2 cups fresh or frozen strawberries 

2 tablespoons chia seeds 

1 tablespoon freshly-squeezed lemon juice 

9 Madeleines


1) 1 For the chia jam: heat fruit and lemon juice in a small saucepan over medium-high heat, stirring occasionally, until the fruit is heated through and begins to break down and bubble. Blend in the food processor for 1 minute, until smooth. Add chia seeds and let cool in the fridge for 1 hour, stirring a few times in between. 

2) For the dipped Madeleines: place chocolate chips into a medium sized heat-proof bowl, using a double boiler system, with a pot of water under the bowl, heat over medium low heat until chocolate is melted and smooth. 3) Dip each Madeleine half way in the chocolate. Move to a piece of parchment paper to cool. You can sprinkle the chocolate right away with crushed, freeze dried strawberries then use a piping bag with a small tip, to fill the Madeleines with the cooled strawberry chia jam. Madeleines stay fresh at room temperature for 2-3 days, just in time for Valentines Day!