“Made with gut loving grass-fed gelatin and allergy friendly. They contain just natural fruit, no added sugars and sweeteners, but of course, if you like things a little sweeter you can add a keto friendly sweetener from the list like powdered Erythritol, Swerve or liquid stevia.” Low Carb, Sugar Free Raspberry Chocolate Jellies – You must try this recipe.
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- 6 tbsp gelatin powder (66 g/ 2.3 oz)
- 1 bar 90% dark chocolate, or at least 85% dark chocolate (100 g/ 3.5 oz)
- 3/4 cup cold water (180 ml/ 6 fl oz)
- 1 3/4 cups fresh raspberries (215 g/ 7.6 oz)
- 1-2 tbsp powdered Swerve or Erythritol or stevia drops to taste
- Place the gelatin in a bowl. Add the water and allow to bloom.
- Blitz the raspberries in high speed blender until smooth. Place in a muslin cloth and squeeze out the juice. Discard the pith.
- Add about half of the raspberry juice to a pan. Heat on a medium setting and add the gelatin. Stir until melted.
- Remove from the heat and stir through the remaining juice. Skim off any froth if needed and pour into your silicone jelly moulds. Place in the fridge to set for 1-2 hours.
- Once set, remove the jellies from the moulds.
- Meanwhile, melt the dark chocolate in a small bowl or glass jug on top of pan filled with a cup of water over a medium heat. When melted remove from the heat and let it cool down to room temperature before using as coating.
- To make the holder, chop the bottom off a turnip or another hard vegetable like a beetroot, cover in tin foil and place on a baking tray.
- Insert a toothpick into each jelly (making sure not to skewer all the way through) and dip into the chocolate. It helps if you can freeze the jellies for 5-10 minutes to help the chocolate coating set faster.
- Shake off any excess and skewer into your ‘turnip’ to allow to dry. Repeat until all the jellies have been dipped in chocolate.
- Allow to reach room temperature then place in the fridge to set for about 15-30 minutes.
- Store in room temperature or in a fridge for up to 5 days.
- Enjoy! 🙂
Per Serving: 45 calories; 2.9 g fat; 1.3 g carbohydrates; 3.5 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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