I’m a huge fan of gelatinous treats and no better flavour combo than chocolate and coconut. Now I’m not a particularly patient person, so when it comes to using tinie-tiny moulds….well, let’s just say it has to be a special occasion! I much prefer the pour and set approach, which is how this little ‘Top-Deck” combo arose. That’s not to say you can’t get creative and use a cute little mould. You can also use patty pans (pictured below) or mini cupcakes as moulds. My kids are planning to make these in Easter egg moulds for Easter treats.
So we were in the midst of a QLD storm and without power (which as we have our own water supply, this also means no water) so very inconvenient. The kids (and adults) were house-bound and hungry for chocolate – so the kids and I created this surprisingly yummy treat.
Why is it healthy?
Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder. I have written about the benefits of gelatin in this post about bone broth.
The biggest benefit of eating gelatin, in my opinion, is that it is a gut healer, which means better nutrient absorption (so greater nourishment) all round. Also, if your gut is functioning well, then your nervous system is better supported too. Gelatin also reduces inflammation, improves joint integrity and for the vain amongst you – it improves the condition of your skin, hair and nails. In fact, it’s said to be better then botox (and erase wrinkles, stretch marks and cellulite) – now I’ve got your attention!
I only buy the Changing Habits Organic Gelatin. Because gelatin is derived from animals, I like to know I am consuming the best quality product with the least chemical loading. You can find out more or shop for it here.
Makes one approx. 20 x 20cm tray
2 x 270ml can of full-fat coconut milk (I like Ayam brand)
1 teaspoon of vanilla essence
85grams (1/4 cup) of sweetener (rice malt syrup or maple syrup)
5-6 tablespoons of grass fed gelatin
1 tablespoon of raw cacao powder
1 extra tablespoon of sweetener (rice malt syrup or maple syrup)
* Now I prefer the texture of this with 5 tablespoons of gelatin, though my daughter (not at all a jelly/gummy texture fan), much prefers a denser texture so 6 tablespoons are more palatable to her. Have a play, and let me know your preferred texture.
Vegan and vegetarian
I haven’t recipe tested this but you can substitute with agar agar.
Choose rice syrup as your sweetener.
You can double the amount of cacao and add a few drops of peppermint essence or food grade essential oil for a choc-mint gummy.
Replace the coconut milk with nut milk.
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