Gummies are a HUGE hit with my patients – HUGE, so I thought I’d share some new recipes. Today it’s Chocolate Gummies!
If you’re new to this concept, you can read all about the Health Benefits of Gelatin – the main ingredient in my gummies here. If you like the idea, you might want to try out some other flavours here:
- Sour Citrus Gummies (for those who love a sour worms – without the sugar).
- Coconut & Lime Gummies (sweet & sour, without the edge)
- Mango & Cream Gummies (what’s not to love about this flavour combo?)
Ready to dive in?
- 1 cup coconut milk
- 1 tsp. vanilla powder (read about this here)
- 2 tbsp. raw cacao (read about this here)
- 1 tbsp. maple syrup (for dark chocolate 1.5tbsp. for a sweeter variety)
- 5 tbsp. grass-fed gelatin (see NOTES)
- Place coconut milk, vanilla powder, raw cacao and maple syrup in a blender, whiz to combine. Transfer mixture to a small saucepan, over low heat, stir to combine.
- Gently sprinkle gelatin mixture into pot, stirring continuously until it starts to thicken – this should take approximately 3-4 minutes.
- Remove from stove, transfer to moulds or a ceramic baking dish, refrigerate (2-3hrs) or freeze (10 mins) until set.
- If you use baking dish, cut chocolate gummies into bite sized pieces before serving.
Because these are rich in amino acids, limit your consumption to 3 per day, gradually building up your tolerance IF required by your health practitioner.
As these gummies have a very similar consistency to “jelly” without the additives, preservatives and what not, warm temperatures will cause them to melt. Keep refrigerated for best consistency.
If you don’t know where to source gelatin, one of the brands I recommend is 100% Australian owned company Nutra Organics. Their Natural Gelatin is sourced from 100% Australian pasture raised cattle (only one in Australia at the moment). They also have a starter pack (250g for $11.90) so you can experiment without having to make a large investment.