Place the candy molds on cookie sheets.
Add the juice and stevia together. Taste test to see for sweetness, adding in more if need be. Put the pot on the stove on medium high heat. Add the gelatin and stir frequently with a spoon or wire whisk for the next 5-8 minutes, until the gelatin dissolves. Pour into candy molds, let cool slightly, then place in the fridge to solidify for a few hours. Pop out the gels and eat. Store the remainders in a glass container in the fridge.
These are called juicy gels because they are made with juice, they gel and kinda look like candy. They aren't really "candy," but they are sugar-free, tasty and pretty darn tootin' healthy!
Note that the juice doesn't have to boil for the gelatin to dissolve; it can come to just under a boil. Stir the juice often to avoid the gelatin burning.
Also note that using acidic fruit juices like lemon, lime and even mango might make for softer juicy gels. Good choices for juice are apple, cherry, various berries or even veggie-fruit blends like those with carrot and beets. You can even use try using freshly made juice (even green juices!).
For immune boosting power, add in 1 TBsp Vitamin C, sea buckthorn, maqui, goji or camu camu powder to the juice once the gelatin has dissolved.
Tip for pouring the juice: transfer the juice to a measuring cup for easy pouring.
Have fun using molds of various sizes and for various occasions, such as Christmas, Valentine's Day, Halloween, etc. As you can see in the photos below, heart, square and small round bundt "candies" are but a few interesting shapes to explore! Look for molds on Amazon, kitchen, craft and discount/dollar stores.
As always, Enjoy! :)
CF, DF, EF, GF, GRF, MF, NUTF, SALF, SOYF, YF
*High Speed Blender or Coffee Grinder Required*
This recipe is NOT SUF...it contains honey and molasses, so beware! Beware the heavenly taste!!
• 1/2 cup each: pumpkin flour, sunflower seed flour and sprouted buckwheat flour*
• 1/4 cup each: ground flax and coconut flour
• 1/4-1/2 cup blackstrap molasses
• 1/4-1/2 cup raw honey
• 1/4-1/2 cup non-dairy milk
• Stevia to taste (optional)
In a food processor, add all flours, 1/4 cup molasses, 1/4 cup honey and 1/4 cup non-dairy milk. Let it blend, scraping down sides as necessary. Taste test, adding in more honey and molasses as you like. Molasses is strong in taste, so you may want to add in 1/4 cup more honey and maybe stevia to get it to your sweet liking OR add in more molasses if you don't mind the taste! Use more non-dairy milk as needed, to get the dough to stick together. However, use the honey and/or molasses FIRST to get the dough to your taste before adding in the milk to thin it out. If you add in too much milk, find it's not sweet enough and add in more sweetener, you'll find your dough to be quite sticky.
Shape into little rectangles and wrap with a square of parchment paper, just like the St. Catherine taffy/Halloween Kisses candies. Alternatively, you can also roll them into balls, if you like!
*The seed "flours" just mean that you need to grind these seeds in a dry high speed blender or coffee mill to a powder, or flour.
I came up this recipe during a rare sweet tooth craving for molasses. I got to playing around and was thinking about Halloween Kisses, which are popularly called "Tire St. Catherine" in French, or St. Catherine's Taffy.
I called this version Cat's Kisses ;)
As I mentioned in the Directions, the trick is to use the sweetener to get the candy to your sweet liking, THEN add the non-dairy milk to thin it out.
Feel free to either buy or make your own sprouted buckwheat flour. You can also soak the pumpkin and sunflower seeds for 4-8 hours, drain, rinse well, then dry them in a dehydrator or on the lowest temperature in your oven, if you like :)
Although these candies are a rare treat using high glycemic honey and molasses -and therefore don't quality as SUF- on the positive side they are made without evaporated cane sugar :) They also don't contain any nuts, only seeds :)
Ps. Nope, you don't have to enjoy these candies just for Halloween; they can't be eaten at any time!
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