A great Christmas gift idea, or a delicious way of sneaking a few extra amazing nutrients into your family's diet. The moulds are part of a limited-edition Christmas Fruit Gummies Pack which is now available through our online shop until stock runs out.
In a glass or small bowl combine the Gelatin and water, stir and set aside to "bloom" (thicken) for 5 minutes.
Place the raspberries in a food processor or Thermomix. If using maple syrup as the sweetener, add now. Blitz until smooth.
Pour the raspberry mixture into a pot while straining through a sieve to remove seeds. Push down with the back of a spoon to release as much liquid as possible.
Place the pot over medium heat. Add the rapadura sugar now if this is your choice of sweetener.
Stir until the liquid begins to simmer. Remove from heat.
Transfer the gelatin mixture into the raspberry mixture and stir until the gelatin has completely dissolved.
Using a spoon or liquid dropper transfer the liquid into the moulds. Fill the moulds halfway leaving room for the coconut layer.
Refrigerate for 15-20 minutes to set.
In a glass or small bowl combine the Gelatin and water, stir and set aside to "bloom" (thicken) for 5 minutes.
Pour 1/3 cup of coconut cream into a pot over a medium heat. Add the maple syrup or rapadura sugar at this point.
Bring to a simmer and remove from the heat.
Transfer the gelatin mixture into the coconut mixture and stir until the gelatin has completely dissolved.
Cool for 1-2 minutes.
Using a spoon or liquid dropper - fill the moulds on top of the fruit layer.
Place in the refrigerator for 60+ minutes until set.
In a glass or small bowl combine the Gelatin and water, stir and set aside to "bloom" for 5 minutes.
Place the apple and Supreme Green Blend in a food processor or Thermomix. If using maple syrup as the sweetener, add this now. Blitz until smooth.
Pour the apple mixture into a pot while straining through a sieve to remove lumps. Push down with the back of a spoon to release as much liquid as possible.
Place the pot over medium heat. Add the rapadura sugar now if this is your choice of sweetener.
Stir until the liquid begins to simmer. Remove from heat.
Transfer the gelatin mixture to the apple mixture and stir until the gelatin has completely dissolved.
Using a spoon or liquid dropper transfer the liquid into the moulds. Fill the moulds halfway, leaving room for the coconut layer.
Refrigerate for 15-20 minutes to set.
In a glass or small bowl, combine the Gelatin and water, stir and set aside to "bloom" (thicken) for 5 minutes.
Pour 1/3 cup of coconut cream into a pot over medium heat. Add the maple syrup or rapadura sugar at this point.
Bring to a simmer and remove from the heat.
Transfer the gelatin mixture into the coconut mixture and stir until the gelatin has completely dissolved.
Cool for 1-2 minutes.
Using a spoon or liquid dropper - fill the moulds on top of the fruit layer.
Place in the refrigerator for 60+ minutes until set.
When the gummies have fully set, they will be easy to remove from the moulds.
Store in an airtight glass jar in the refrigerator.
20 servings
Looks like you haven't made a choice yet.
