Choc Coconut Jellies
Author: Sophia Wulff.
270ml coconut cream
3 tablespoons gelatin
3 tablespoon of raw cacao powder
1 tablespoon coconut oil (optional)
4 tablespoon of sweetener of choice – e.g. maple syrup, raw honey, rice malt syrup
Pour half of the coconut cream into a bowl and the other half into a saucepan.
Add the gelatin to the coconut cream in the bowl, stir and allow to ‘bloom’ for five minutes (essentially so that it begins to thicken).
To the saucepan add the remainder of the ingredients and stir over a medium heat to combine well. Once combined, add in the gelatin and other half of the coconut cream from the bowl and continue to stir over a medium heat for five minutes ensuring that it doesn’t come to a boil.
After five minutes, carefully pour the liquid into silicon moulds and place into the freezer for around twenty minutes or until firm. I like to grease the mould slightly with some additional coconut oil to ensure they pop out easily.
Once firm, pop out the jellies and enjoy! Alternatively, they can be stored in an airtight container in the fridge for up to a month.
Why these are amazing?
- Gelatin is great for digestive health, supports health skin and joint recovery.
- Cacao is an antioxidant, supports healthy moods and is a good source of minerals
- Coconut cream ensures that this recipe is low glycemic index, so great for sustained energy and to avoid blood sugar spikes
- A perfect treat for lunch boxes – for kids and adults alike!
- Completely guilt free!