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Honey-sweetened chocolate gummy bears for later Full GAPS

Honey-Sweetened Chocolate Gummy Bears for Later Full GAPS

Firm little cocoa gummies sweetened with raw honey, made with a concentrated water-and-gelatin ratio and set for 10 minutes.
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Freezer Set 10 minutes
Servings: 70 gummy bears
Course: Dessert, Snack
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup filtered water
  • 2 tbsp pure additive-free grass-fed beef gelatin
  • 1 tbsp pure organic cocoa powder occasional later Full GAPS after digestive symptoms are gone
  • 2 tbsp raw honey
  • 1 pinch mineral salt optional

Equipment

  • Le Creuset Signature Artichaut skillet, 9 inch
  • Stainless-steel whisk
  • Silicone gummy-bear mold
  • Tablespoon or small ladle
  • Flexible bowl scraper
  • Measuring cups and spoons

Method
 

  1. Heat the filtered water in the Artichaut skillet until it is just beginning to boil.
  2. Sprinkle in 1 tablespoon gelatin in a thin shower while whisking. Continue whisking until it completely disappears, then repeat with the second tablespoon.
  3. Whisk in the raw honey until evenly dissolved.
  4. Add the cocoa powder and whisk until the mixture is an even dark brown with no dry cocoa pockets. Whisk in the optional mineral salt.
    Small amount of runny cocoa gelatin mixture in an Artichaut skillet
  5. If the mixture has cooled enough to thicken, warm it only briefly until it becomes thin and runny again. Do not let it sit and set in the skillet.
  6. Spoon the warm mixture across the silicone gummy-bear mold. Press it into every crevice with the back of the spoon, then scrape the excess cleanly from the mold surface with the flexible scraper.
    Chocolate gelatin mixture filling a silicone gummy-bear mold
  7. Place the filled mold flat in the freezer for 10 minutes.
  8. Remove the mold and pop out the gummy bears. The source yield is approximately 70 bears, depending on the exact mold.

Notes

Occasional later Full GAPS only after digestive symptoms are gone.
The source gives an approximate yield of 70 small gummy bears.
The only measured time is a 10-minute freezer set. The source describes the whole recipe as taking less than half an hour but does not give separate prep or cook times.
Work quickly after mixing. The source warns that a dropper clogs as the gelatin mixture cools; use the spoon-and-scraper method.
Keep this concentrated water-based ratio separate from cranberry, tea, and vegetable gummy formulas.

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