To make the Jelly:

1. First, make the homemade strawberry jam. In a saucepan, add the strawberries, lime juice, and filtered water. Cook over medium heat for about 10 minutes, stirring occasionally, until the berries are fully broken down. About halfway through the simmering time, begin to break down the berries by smashing them with a fork into a chunky, uniform texture.
2. Once the berries are broken down, stir in the maple syrup and chia seeds and stir until combined, about 30 seconds. Turn off the heat.
3. Let the skillet sit for about 5 to 7 minutes, or until the chia seeds thicken the jam.
4. Transfer the jam into a canning jar and refrigerate; the texture will set even further when chilled.
5. Store jam in the refrigerator for up to 2 weeks.

To make the Brownies:

1. Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper. Set aside.
2. In a large mixing bowl, mix up your flax eggs by adding ground flaxseed and filtered water and whisking with a fork to combine. Allow to sit for 5 minutes.
3. Next, to the same bowl, add in the maple syrup, maple syrup, and SunButter and mix well to combine.
4. Sift in the baking powder, unsweetened cacao powder, and almond flour and mix well until there are no clumps.
5. Add brownie batter to the baking dish and spread into an even layer with a spatula. Spoon the strawberry jam and remaining ½ cup of SunButter into repeating lines across the batter. Using a butter knife, drag it through the SunButter and jam lines to make swirls.
6. Bake the brownies for 25-30 minutes, until the brownies start to pull from the edges and the top starts to crack. NOTE: Brownies will look under-done when first removed from the oven. This is OK and desirable. 
7. Cool for 30 minutes before cutting.
8. Slice into them with a knife into squares and serve. Enjoy!