Sugar-Free Jelly Treats (for the Kids, and Grown-Ups, Too)

I played with agar agar! Sure, I understood in theory that it was an ingredient with health benefits with which to make jelly, but until I had made these sugar-free jelly treats (for the kids, and grown-ups, too), I found it a bit of a tangle to understand.

If you can relate, may I encourage you to try it once? After that, you’ll likely find it’s rather easy. And then you can play with different fruits and juices for varied colours and flavours. Suddenly you won’t need to rely on the packet jelly with ingredients leaning toward the not-so-good; instead you can make your own with vegetables and superfoods and label it ‘for healthy development’!

I used chocolate moulds for the fun shapes, as well as a heart-shaped muffin tray to make layered versions. I imagine they would make a lovely dinner-party dessert, perhaps topped with fresh fruit and homemade ice cream…

One is never too old for jelly and ice cream, albeit fancy. *wink*

Candice

Pineapple and Caramel ‘Milk’ Sugar-Free Jelly Treats (for the Kids, and Grown-Ups, Too)

INGREDIENTS

PINEAPPLE JELLY:

  • 2 cups diced pineapple (very ripe for a sweeter result)
  • ½ cup + 1 ¼ cups water (room temperature)
  • 2 tsp agar agar powder
  • ¼ cup Drasanvi Birch Sugar (or to taste)
  • 1 Tbsp Drasanvi Pea Protein (optional added nutrition)

CARAMEL ‘MILK’ JELLY:

  • ¾ cups water (room temperature)
  • 1 tsp agar agar powder
  • 3 Tbsp Drasanvi Birch Sugar (or to taste)
  • ¾ cup coconut milk (Good Life Organic tastes divine!)
  • 2 tsp Drasanvi Maca Powder
  • Pinch good salt (like Oryx Desert Salt)

DIRECTIONS

PINEAPPLE JELLY:

  1. Purée pineapple with ½ cup water. Set aside. (Note: this makes a pulpy jelly; for a smooth jelly, juice the pineapple rather than blend.)
  2. In a small saucepan stir 1 ¼ cups water and agar agar together and bring to the boil, gently stirring continuously until it is boiling and then until all the agar agar is dissolved (about 2 minutes).
  3. Add the Birch Sugar and the pineapple purée and stir until combined.
  4. Remove from heat, pour into chocolate moulds, and refrigerate for 15-20 minutes before popping them out into a sealable container.
    If you are layering the dessert , half-fill the cups in a muffin tray and let them fully set at room temperature before you start on the caramel layer. Should take 20 minutes or so.

  5. Store sealed in the fridge.

CARAMEL ‘MILK’ JELLY:

  1. In a small saucepan stir the water and agar agar together and bring to the boil, gently stirring continuously until it is boiling and all the agar agar is dissolved.
  2. Add the Birch Sugar, coconut milk, maca and salt, and stir until combined.
  3. Remove from heat, pour into moulds (or as the second layer in the muffin cups) and set in the fridge (15-20 minutes).
  4. Store in the fridge in a sealed container.

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