Blueberry & Cream Gummies
Gummies are bascially gut lovin gelatin ‘lollies’ sweetened using only fruit and coconut. They are easy to make, contain only a handful of ingredients and use the gut-healing superstar, gelatin. If you're a little confused on the differences between collagen and gelatin, read my blog HERE which explains the difference between the two. For more recipes using gelatin, try my Berry Gummies, White Chocolate & Raspberry Probiotic Cheesecake, Creamy Coconut Matcha Pannacotta or my Lemon Gummies.
Please note; you can easily double this recipe
- 1/4 cup organic blueberries (i used wild blueberries, but you can also use raspberries or strawberries)
- 1/4 cup coconut milk
- 2 Tbsp gelatin
- 6 Tbsp water
- 1/2 tsp vanilla
- A few drops of liquid stevia to taste (or you can use honey or pure maple syrup to taste)
- Add 1 Tbsp of gelatin to a small saucepan with 2 Tbsp of water. Mix to combine and set aside for 1-2 minutes to allow the gelatin to bloom/ thicken.
- Now pour the berries + 2 extra Tbsp of water in to a small saucepan with the bloomed gelatin.
- Place the sauce pan on a low heat until the gelatin has completely dissolved. Add 1/2 tsp vanilla and a few drops of stevia (or your preferred sweetener) to taste and stir through.
- Carefully fill silicon molds with the berry mix. I used a teaspoon to do this. If you don't have moulds, line a container with baking paper and pour the berry mixture into it.
- Place in to the freezer for 10 minutes or until set.
- Now for the cream part! Add 1 Tbsp of gelatin and 2 Tbsp of water to a small saucepan and mix to combine. Set aside to bloom/ thicken for 1-2 minutes.
- Add the coconut milk to the gelatin mix and heat on low until the gelain has completely dissolved.
- Pour the cream mix on top of the berry layer in the silicone molds or into the pre-lined container with the berry layer and place back into the fridge or freezer until set.
- When they're ready, pop them out of their moulds, or slice them into squares if you used the container and store in an airtight container for around 1 week.
These are best served at room temperature as they go squishier and resemble more of a lolly texture.