The key to making this treat is to use good quality, grass-fed/organic gelatin. Gelatin is derived from collagen and found in bones, hides and connective tissue of animals and is made of different amino acids which are the building blocks of protein. Due to the high concentration of a number of amino acids in gelatin, it is thought to be beneficial for gut health, joints, sleep, mood, skin and bones. Plus, it makes some simple little snacks that are low FODMAP (according to the Monash Low FODMAP Diet App and FODMAP Friendly App at the time of writing).
You’ll probably find that gelatin leaves or packets of gelatin often spelled “gelatine” require blooming and won’t work as easily. Good quality gelatin can be found by buying it online or in specialist grocers/supermarkets. A brand that I often use is Great Lakes Unflavoured Gelatin.
1 cup almond milk (or milk of your choice)
1 tbs cacao powder
1 tbs maple syrup
2 tbs gelatin
Whisk the almond milk, cacao powder and maple syrup in a small saucepan over a low heat
Once the mix is warm but not simmering or boiling, whisk in the gelatin, then remove the pan from the heat
Pour this into a small dish/container/bowl (no need to grease or line it) and place it into the fridge
Allow it to cool and become firm to touch (about 2 hours)
Remove it from the fridge and run a knife around the edges to loosen it, then remove the slab from the dish and place it on a cutting board
Slice into small squares and store in the fridge in an airtight container. Enjoy!
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for certain individuals. Please feel free to omit or substitute any ingredients that don’t work for you.