Now that coffee has crept back into my life a little, it was inevitable that it would appear in some recipes. Added here, it gives a brilliant taste to the gummie lolly, which ends up all creamy, sweet and bursting with flavour.
Not a bad way to get your gut healthy gelatin in each day! (If you haven’t come across why gelatin is brilliant for your health yet, take a read of this.)
What’s in it:-
½ cup coconut cream
3 TBS raw honey
3 TBS Peptipro Beef Gelatin (Orange tub)
1 tsp vanilla extract
1 TBS PB2 powder (or normal Peanut Butter would be fine too)
¼ cup of coffee (either 1 tsp of instant mixed in ¼ cup of boiling water – or however you get your coffee.)
How you do it:-
Place the coconut cream, 2 TBS of honey, vanilla extract in a pot and sprinkle over the gelatin. Mix thoroughly giving the gelatin a bit of time to bloom in the cold liquid. (2-3 mins)
Heat slowly in a pot over medium heat. Pour one layer in moulds and put in the freezer to set.
For the 2nd layer – add PB2 powder to make a peanut butter layer. Pour a little over the set coconut cream layer and back in the freezer to set.
For the 3rd layer – ¼ cup coffee & 1 TBS honey – mix through. Then pour remaining batch over the PB layer and in the fridge this time to set completely.
Before I eat them, I like to keep them out of the fridge for about 10 mins first as they soften a little and taste better.
So this is a little more fiddly than I like to cook but the end result is so pretty and the taste – just lovely. It’s not like you have to wash the pot and start again each time, we’re just adding bits to the existing mix – so it’s not too bad.
I’ll have to think of some other layers – maybe lemon, orange and watermelon? What are your favourites?
To your gut health!
Note: I get my gelatin from Gelatin Australia – the Beef Gelatin in the orange tub is from Australian pasture raised beef. (Note this is an affiliate link, where I receive a small percentage if you go on to purchase.)
Images courtesy of www.adrianalfordphotography.com