Last week I was elbow deep in cleaning nearly every room in the house. I got in a mood, and I just cleaned. Maybe I instinctively knew that I would find some cool stuff as I dug through the piles of paperwork and trinkets; who knows? As my children called dibs over extra key chains and long lost Lego pieces, I was happy to re-discover my silicone candy molds, and just in time for Valentine's Day too! Now I realize that this recipe is coming to you all a little late for Valentine's Day, but not to worry! These delightful little treats are good for any time of the year. In fact, since St Patrick's Day is the next holiday around here, I decided to make another batch, complete with peppermint and some food based green food coloring. Be sure to make a double batch, or even triple it! These get gobbled up quickly. With all of the nourishing fat from the coconut oil and milk and the healthy gelatin, I don't even mind. Since they are also grain, gluten, dairy, refined sugar free, these are a win for almost anyone.
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(makes approximately 60 gummies)
* 1 Can Coconut Milk
* 1 Can Coconut Cream
* 2 TB Coconut OIl
* 12 TB Gelatin (I use this kind)
* 2 TB Cocoa Powder (or 2oz dark or milk chocolate)
* 1 TB Honey or Maple Syrup (optional or to taste)
* 1 tsp Peppermint Flavoring (I used this kind)
* Silicone molds (I have many, but here are the hearts)
1. In small sauce pan, over low heat, melt and mix together the coconut milk, cream oil, and sweetener.
2. When completely combined, sprinkle gelatin over the top and stir until all lumps are gone.
3. Add peppermint oil (or other flavor of choice. Orange, almond, strawberry, and vanilla are good too).
4. Divide mixture in half.
5. To one half, add food color of choice (or leave white).
6. Place silicone molds onto cookie sheet and, using a spoon or spouted measuring cup, fill molds halfway with colored coconut mixture.
7. Place cookie sheet into freezer until gummies are set, about 20 minutes.
8. While gummies are setting, pour other half of coconut mixture back into pan and add 2 TB cocoa.
9. Remove set gummies from freezer and pour chocolate over the top of the colored layer.
7. Freezer or refrigerate until set.
8. Pop out of molds and store in glass container in freezer or fridge.