Go Back
–+ servings

Mint Chocolate Gelatin Hearts for Later Full GAPS

About 20 cool, softly set mint-coconut gelatin hearts with raw honey and prepared chocolate for occasional Later Full GAPS.
Print Recipe
Prep Time 2 hours
Cook Time 5 minutes
Total Time 2 hours 5 minutes
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons pure, unflavored grass-fed beef gelatin additive-free; plain gelatin that sets
  • 1/4 cup filtered water cool, for blooming
  • 13-15 fl oz homemade full-fat coconut milk noncanned; measure after preparing
  • 2 tablespoons raw honey
  • 1 handful fresh mint leaves whole leaves, for steeping
  • 3/4 cup prepared honey-sweetened chocolate chunks chop into small pieces; use the separate measured component

Equipment

  • Le Creuset Signature Round Saucepan, Artichaut, 1.75 quart
  • Small glass bowl
  • Heat-safe bowl
  • Fine-mesh strainer
  • Silicone heart mold or shallow glass dish
  • Measuring cup and spoons
  • Whisk or spoon

Method
 

  1. Stir the gelatin into the cool water. Let it stand until it thickens into a soft, spongy mass, about 3 to 5 minutes.
  2. Warm the homemade coconut milk in a small saucepan over medium heat until steaming lightly and warm to the touch. Do not boil.
  3. Lower the heat. Add the bloomed gelatin, raw honey and mint. Stir for 3 to 4 minutes, until the gelatin and honey have dissolved and the mixture looks smooth.
  4. Chop the prepared chocolate chunks into small pieces and place them in a heat-safe bowl.
  5. Pour the warm coconut mixture through a fine-mesh strainer over the chocolate, catching the mint leaves. Stir once or twice to distribute the chocolate.
  6. Pour or spoon the mixture into a clean silicone heart mold, or spread it in a shallow glass dish for squares.
  7. Refrigerate for about 2 hours, until the center feels set rather than liquid. Chill longer if needed.
  8. Gently press the hearts from the mold. For the glass-dish version, loosen the edges and cut into squares. Serve cold.

Notes

Makes about 20 pieces; count varies with mold size.
For occasional Later Full GAPS only, after digestive symptoms have disappeared. Not an Introduction Diet recipe.
Use raw honey, homemade full-fat coconut milk and the separate honey-sweetened chocolate component. Omit stevia, canned coconut milk and commercial chocolate chips.
Keep covered in the refrigerator and return leftovers to cold storage after serving.

Tried this recipe?

Let us know how it was!