Heat strawberries in a small saucepan over medium heat. Stir occasionally until fruit is bubbly and turning mushy. Once cooked remove from heat and add lemon juice and honey.

Blend with an emulsion blender (or regular blender) until smooth.

Stir in chia seeds and let stand for 10 minutes. Pour into a jar, seal and store in the fridge for up to 2 weeks or in the freezer for 3 months.
 

Serve on coconut bread, nut/seed bread, chia pudding or yogurt.