Raspberry 'n' Choc Jelly

SUGAR FREE, DAIRY FREE, PALEO, GUT HEALING, GAPS FRIENDLY

Seriously delicious and decadent. It is kind of like a healthy Turkish Delight rip-off. It is sugar free, gut loving and absolutely nutrient dense. They make the perfect after dinner treat for guests or just yourself, or a quick snack in the morning or afternoons. 

RASPBERRY JELLY

INGREDIENTS

1 cup thawed organic raspberries (if there is juice from the raspberries from thawing, do not discard and just include it with the mix as it will intensify the flavour) I use the brand Oob Organic. 

2 1/2 cups filtered water 

1 lemon juice

2 tsp vanilla essence 

3 Tbsp gelatin

1 tbsp of your choice of sweetener, 10-15 drops liquid stevia, or monk fruit or Lakanto added to taste 

METHOD

1. Blend 2 cups of the water with the raspberries on high for at least one minute. If using a granulated sweetener, add to this mix as well and blend with the raspberries. 

2. Using a strainer or a muslin cloth, pour the blended mix through and into another bowl and discard the seeds. Keep the strained mix reserved just for a moment. 

3. Combine the gelatine and the remaining 1/2 cup of water to 'bloom' the gelatine. This means that the gelatine will absorb the water and become a thick mass. 

4. In either your Thermomix or a low heated saucepan, add the gelatine mix and just a splash of the strained raspberry mix to heat through the gelatine so it dissolves/melts. Continue to stir through until well combined which will not take long. We are only adding a splash of the raspberry mix because we want to keep the nutrients in the raspberries in tact, for example heat destroys vitamin C. 

5. Remove from the heat, and pour the gelatine mix into the remaining raspberry mix along with all of the remaining ingredients. Stir until fully combined, have a little taste and decide whether you want to add a little more lemon or sweetness.

6. Pour the mix into a tin or container lined with baking paper, and place in the fridge to set. This will take a couple of hours.

CHOCOLATE

INGREDIENTS

2 Tbsp cacao powder

2 Tbsp ghee (or coconut oil if required, though ghee tastes amazing with this!)

Pinch of salt

10 drops of liquid stevia, 1 Tbsp of honey, maple syrup, or Lakanto or monk fruit sweetener to taste

METHOD

1. In a low heated saucepan, combine all ingredients and stir till everything is mixed though well. 

2. Allow to cool just slightly, a little warmth is okay, though we don't want to melt the raspberry jelly!

3. Once the jelly has set, pour the chocolate over the top so it forms a thin layer. 

4. Place in the fridge to set, or the freezer for 10 minutes if you're impatient!  

5. To serve, remove from the fridge and slice carefully to ensure you don't crack the chocolate. Enjoy with a smile!