Sugar-Free Raspberry Chocolate Jellies

Sugar-Free Raspberry Chocolate Jellies

I’m big into collagen-rich gummies at the moment. You’ve probably seen my Strawberry and Lime Jellies, Blackberry and Coconut Jellies, Raspberry Prosecco Jellies, Spooky Blackberry Halloween Bats and Spiced Carrot Jellies here on the KetoDiet Blog, well today i’m back with a special treat for Valentine’s Day. These Dark Chocolate Raspberry Jellies!

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.

Feel free to use any silicone mould you like, they’re not just for Valentine’s Day or Mother's Day… but if you do make these sugar-free gummies for your loved one, I’m pretty sure you’ll get extra brownie points!

Preparation time

Hands-on:    20 minutes
Overall:      2 hours

Nutritional values (per jelly)

Total Carbs	2.3	grams
Fiber	1	grams
Net Carbs	1.3	grams
Protein	3.5	grams
Fat	2.9	grams
of which Saturated	1.5	grams
Energy	45	kcal
Magnesium	15	mg (4% RDA)
Potassium	53	mg (3% EMR)

Macronutrient ratio: Calories from carbs (11%), protein (31%), fat (58%)

Ingredients (makes 20 jellies)

• 6 tbsp grass-fed gelatin (66 g/ 2.3 oz)
• 3/4 cup cold water (180 ml/ 6 fl oz)
• 1 3/4 cups fresh raspberries (215 g/ 7.6 oz)
• Optional: 1-2 tbsp powdered Swerve or Erythritol or stevia drops to taste
• 1 bar 90% dark chocolate, or at least 85% dark chocolate (100 g/ 3.5 oz)

Instructions

1. Place the gelatin in a bowl. Add the water and allow to bloom.
   
2. Blitz the raspberries in high speed blender until smooth. Place in a muslin cloth and squeeze out the juice. Discard the pith.
3. Add about half of the raspberry juice to a pan. Heat on a medium setting and add the gelatin. Stir until melted.
4. 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.
5. Once set, remove the jellies from the moulds.
6. 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.
7. 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.
8. Insert a toothpick into each jelly (making sure not to skewer all the way through) and dip into the chocolate.
9. Shake off any excess and skewer into your ‘turnip’ to allow to dry. Repeat until all the jellies have been dipped in chocolate.
10. Allow to reach room temperature then place in the fridge to set for about 15 - 30 minutes.
11. Store in room temperature or in a fridge for 4 - 5 days.

http://bit.ly/2sIqWcn