Chocolate Coconut Cream Gelatin Wigglers

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chocolate coconut cream gelatinThese are a fun, simple treat to make with the kids, and the adult kids as well. They are paleo and have a low carb version too. I remember  making a lot of jello when I was a kid in the 70′s, but the traditional, processed jello is full of all kinds of nasty additives and chemicals. The good news is that the unsweetened, unflavored, grass fed gelatin has many health benefits. It is high in protein and contains collagen for healthy skin ,hair and nails. Gelatin has anti-ageing properties, and can help with weight loss.  No grains, starches, gluten or fruit juices are in these. They can be served plain or topped with coconut sauce and, blueberries, or sliced strawberries. I cut mine into squares, but I also put some of the mixture into small molds. My kids like to get out the cookie cutters and make fun shapes that wiggle.

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Chocolate Coconut Cream Gelatin Wigglers
 
Prep time
Total time
 
Fun, easy, chocolate coconut cream gelatin wigglers! Paleo and low carb version.
Author:
Recipe type: Grain free, starch free, nut free, paleo, low carb
Cuisine: Gelatin treats
Serves: 12
Ingredients
  • Chocolate Coconut Cream Gelatin:
  • 1 (13.6 ounce) can coconut milk, divided in half.
  • 3 envelopes unsweetened, unflavored, gelatin ( try to get grass fed).
  • 2½ tbsp cocoa or cacao powder.
  • Sweetener of choice: ⅓ cup honey or maple syrup (paleo), or ⅓ cup swerve plus 25 drops stevia for low carb version.
  • 1½ tbsp coconut butter.
    .
  • Optional Coconut Sauce:
  • 1 tbsp coconut butter
  • ¼ tsp coconut oil
  • ¼ tsp honey or 8 drops stevia liquid for low carb.
  • ⅛ tsp vanilla extract or ground vanilla bean *optional.
  • Optional Fruit topping:
  • ¼ cup blueberries or strawberry slices.
Instructions
  1. Shake up coconut milk can before opening, and divide in half.
  2. Place half of coconut milk in a medium sauce pan on stove top, and the other half of coconut milk in a medium glass bowl, and set aside.
  3. Heat coconut milk in sauce pan on medium heat, and add: cocoa powder, sweetener, and coconut butter. Stir and melt the sweetener and cocoa powder into the milk.
  4. In the medium glass bowl, add the 3 envelopes of gelatin to the coconut milk and stir until combined.
  5. Once it turns into a thick paste add it to the warm coconut milk mixture on stove top. Stir over medium heat until paste melts into the coconut-cocoa powder mixture. Continue stirring until smooth and lump free.
  6. Remove from heat and let cool for 2 minutes. Lightly grease an 8x8 pan or jello molds. Pour into pan or jello mold.
  7. Refrigerate overnight or freeze for 25 minutes or more, until gelatin sets. Cut into squares, or use cookie cutters to make shapes, or remove from jello molds.
  8. Melt, on medium low, the optional coconut sauce ingredients in a small sauce pan. Let cool a minute and drizzle over gelatin shapes. Top with optional blueberries or strawberry slices.
Notes
NUTRITIONAL DATA FOR LOW CARB VERSION (swerve and stevia sweetener and includes coconut sauce and fruit topping): Serving size: one square, Cal: 102, Fat: 9 g, Carbs: 3.5 g / Net Carbs: 2.6 g, Fiber: 0.8 g, Protein: 3 g, Sugar: 1 g, Sugar Alcohols :0 .5 g

NUTRITIONAL DATA FOR PALEO VERSION ( maple syrup and includes coconut sauce and fruit topping): Serving Size: one square, Cal: 127, Fat: 9 g, Carbs: 10 g / Net carbs: 9.2 g, Protein: 3 g, Sugar: 7 g

 

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