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Candy Corn Mini Gelatin Gummy Molds (Paleo, No Food Dye)


  • Author: Michelle
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Ingredients

Scale

For the white layer

  • 1/2 cup coconut milk
  • 1 1/2 tbsp gelatin powder
  • 2 tsp honey

For the orange layer

  • 1/2 cup carrot juice
  • 1 tbsp pumpkin puree
  • 2 tsp honey
  • 1 1/2 tsp gelatin

For the yellow layer

  • 1/2 cup orange juice
  • 1/4 cup diced mango
  • Pinch of turmeric (option for color)
  • 2 tbsp gelatin

 


Instructions

  1. Combine the ingredients for the white layer in a pot and lightly whisk to combine. Allow to harden. Move the pot to the stove and heat on low until the mixture becomes liquid.
  2. Allow to cool slightly before carefully spooning 4 tsp of the mixture into each cavity of the mold. Transfer to the fridge and allow to harden for 1-2 hours.
  3. Repeat step one for the ingredients with the orange layer. Remove the mold from the fridge and carefully spoon another 4 tsp of the orange layer into each cavity. Transfer to the fridge and allow to harden for 1-2 hours.
  4. To make the yellow layer, combine the mango, orange juice, and optional turmeric in a blender. Use a fine-mesh strainer to strain out any hard mango fibers and pour the liquid into a pot. Stir in the gelatin and allow to harden. Move the pot to the stove and heat on low until the mixture becomes liquid.
  5. Pour the remainder of the yellow layer into the mold and allow to harden in the fridge for 1-2 hours.
  6. Carefully remove from the mold and serve chilled!

Notes

All nutrition facts are estimated and will vary.

  • Prep Time: 4 hours
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stove Top
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