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4.23 from 9 votes

Strawberry Cream Gummies

Course Snacks
Cuisine American
Author Sylvie McCracken

Equipment

Ingredients

Instructions

  • Combine strawberries, lemon juice, and honey on low heat in a small saucepan on the stove.
  • Stir until warm, not hot as it will kill the probiotic quality in the honey.
  • Add 7 T. of the gelatin and immediately mix with an immersion blender until smooth and lump free.
  • Pour strawberry mixture into molds, but ONLY fill each on halfway (the rest of the space will be filled by the cream).
  • Put the strawberry molds in the freezer. For easy transport, place the silicone mold on a cookie sheet.
  • Combine the coconut milk, vanilla, and maple syrup in a clean saucepan and warm on low.
  • Add 6 T. gelatin and mix immediately with immersion blender.
  • Take out the strawberry molds and complete the pouring with the cream portion.
  • Put back in the freezer for 30 minutes.
  • Bring out and let sit until room temperature. Store for a week at room temperature, refrigerate if they manage to last longer than that. Enjoy!

Nutrition

Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg