Chocolate Cinnamon Gelatin Jigglers (Gluten-free)
The NEWEST family favorite! My son could live on these if I’d let him. While there are natural sweeteners in the recipe, I opt for mineral rich rapadura and organic maple syrup. It’s a dessert I can feel good about. I can relax, knowing my son is going to enjoy a treat that will support his gut health and reduce inflammation.
Chocolate Cinnamon Gelatin Jigglers (makes about 20 stars)
- 12 oz. raw or grass-fed, organic WHOLE fat milk, separated in 2 containers (8 oz, 4 oz)
- 1/2 t. organic vanilla (get HERE)
- 1/2 T. grass-fed butter (THIS is my favorite)
- 1/4 c. organic maple syrup (get HERE)
- 2 T. + 1 teaspoon grass-fed gelatin (get HERE)
- 1/4 c. rapadura or sucanat (get HERE)
- 3 T. organic cocoa powder (get HERE)
- 1/2 t organic cinnamon ( get HERE)
- Pinch of unrefined salt (get HERE)
- sauce pan
- measuring cups
- 9″ baking dish & large casserole dish OR (4) custard dishes
- cookie cutters (find an assortment HERE)
- Heat 8 oz. of milk, vanilla, maple syrup, and butter over medium heat until warmed through (not hot)
- Add cocoa, sugar, and salt to pan and mix well.
- Increase heat to med-high, whisking continually until just hot (not boiling!).
- Quickly whisk gelatin into remaining (cold) milk until there are no lumps
- Slowly add gelatin/milk mixture to the pot, whisking constantly
- Continue to whisk briskly for 4-5 minutes on medium heat (it will get frothy and slightly thicker as you whisk) until just before boiling
- Pour into the two casserole dishes OR custard cups and allow to cool.
- Cover all dishes and transfer to the refrigerator.
- Refrigerate until set (at least 2 hours for baking dishes, 4 hours for custard dishes)
- If you’ve used the baking dishes, now it’s time for the best part: using those cookie cutters!
My family LOVES it with whipped cream on top! <3
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