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 raspberries. Pulse on low a few times, just to break up the berries.

Add the remaining raspberries and pulse a few times on low to get a thick, chunky 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. The jam keeps in the fridge for up to 5 days.