Combine ground chia and water in a bowl. Whisk to combine. Wait at least 10 minutes for consistency to become egg-like.

In a saucepan, melt coconut oil and add demerara sugar, coconut sugar, and vanilla. Stir to combine until liquid in texture.

Sift cocoa powder and coconut flour into a large mixing bowl, add baking powder and salt, and mix to combine. Pour in the liquid mixture. Stir to combine, but don’t over mix. Add chocolate and stir again to combine.

Preheat the oven to 350°F. Line a baking dish with parchment paper and pour brownie mix into the dish (I used a 7x7-inch baking dish); smooth with a spatula. Bake for 30 minutes, or until a toothpick inserted comes out clean. Let cool before cutting.

While the brownies bake, make the jam. Toss strawberries in a saucepan on medium-high heat and cook, stirring often, until they begin to soften and release their water. Reduce heat to low. Add agave, chia seeds, vanilla, and salt, and simmer, stirring occasionally, until the liquid is reduced by half. Remove from heat and let sit for at least 15 minutes to thicken. If desired, add more agave, to taste.

Cut brownies into squares and top with heaping spoonfuls of jam.