How about a flavour burst of Grapefruit Delights to hit the sweet spot?  So easy and so healthy you can eat it for breakfast!  Well maybe not quite, but almost!

I’ve always had a ‘thing’ for jelly lollies (hanging head in shame).  Although I’m embarrassed to admit it, I was in 40’s before I actually became aware that the jellies were made from all sorts of animal bits.  I was absolutely horrified, but at least it made me start to look into the ingredients.  This alone cured the addiction that I had at the time!

However, I’m delighted to say that  I’ve recently been able to re-ignite my jelly love affair.  Thanks to  agar agar!   Agar Agar is derived from algae, it’s a thickener and is a great substitute for animal derived gelatin.  Especially when it comes to making jellies.  Playing with the different textures  and flavours of jellies is so much fun.  Even better is the fact that they are so quick to make and there’s no hanging around to taste the results!   These jellies don’t quite have the same consistency, or ‘spring’ as shop bought lollies, but there again, they don’t have the nasty ingredients either.

One of the beauties of these Grapefruit, Cashew Chocolate Delights, is that they incredibly easy to make.  The flavour combinations are endless, especially if you have a juicer.  Try the basic recipes with different fruits of different colours and pour into individual moulds to make a colourful lolly jar.  Perhaps even add a tablespoon of agar agar to the mix to achieve a ‘firmer’ jelly.

Orange jellies

Orange Flavoured & Orange and Macadamia Flavoured Delights

 

 

 

 

 

 

 

 

 

 

Instead of using little silicone ice cube moulds to layer the jellies, like I did, try a lined cake tin.  When set, cut up the jelly into squares and add a dollop of chocolate on top.  Better still, completely cover them in it!

For the nut layer, try raspberry juice in place of the water.  To add colour without fruit, try beetroot powder.  To makes things simpler, use a cup of ready-made nut milk.  Although when trying this option, please check the ingredients to see if the nut milk is already sweetened.  If so, leave out the maple syrup!

agar agar

Cashew Delight with Beetroot Powder

The ultimate test was whether my grandchildren would eat these little delights in their entirety or just pull off the chocolate bit!  Poor things have been caught out in the past  with unexpected flavours and ingredients from me.  So now they have a tendency to inspect anything I make quite closely before it enters their mouths!  However this time I was rewarded with nods of heads and smiles – phew!

Print Recipe
Grapefruit Cashew Chocolate Delights
Treat yourself (and others) to a healthy jelly!
Jelly close up
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
cubes
Ingredients
Grapefruit Layer
Cashew Layer
Chocolate Layer
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
cubes
Ingredients
Grapefruit Layer
Cashew Layer
Chocolate Layer
Jelly close up
Instructions
Grapefruit Layer
  1. Put the grapefruit juice and maple syrup into a saucepan. Taste test the mixture but don't make it too sweet unless you’re going to eat the jellies on their own rather than in a layer
  2. Bring the grapefruit juice and maple syrup to the boil.
  3. Turn down the heat to a simmer and stir in the agar agar.
  4. Stir the mixture with a whisk for approximately 5 minutes. At the end of the 5 minutes, the mixture is still runny enough to pour.
  5. Transfer the mixture into a little jug to make it easier to pour into individual silicone moulds (or a 20cm cake tin lined with baking paper).
  6. Don’t put into the fridge just yet! Leave on the bench while making the nut layer. If the grapefruit layer is too set when pouring on the nut layer, it’s likely that the layers will separate when you pop them out of the silicone moulds!
Cashew Layer
  1. Put all of the ingredients apart from the agar agar into a blender and blend well.
  2. Put the nut milk and maple syrup into a saucepan. Taste test.
  3. Bring the mixture to the boil, turn down the heat to a simmer and stir in the agar agar.
  4. Stir the mixture for approximately 5 minutes with a whisk. It’s quite normal for the mixture to contain bubbles at this stage.
  5. Pour the mixture into a little jug to make it easier to pour on top of the grapefruit layer. Again, leave on the kitchen bench while you make the chocolate layer.
Chocolate Layer
  1. Melt the cacao (or chocolate) in a bowl over a saucepan of hot water.
  2. If using cacao, add a tablespoon of maple syrup or honey.
  3. Pour the chocolate on top of the nut layer and place the silicone moulds into the fridge to fully set before popping out of the moulds and serving.
Recipe Notes
  • For a nut free version, use sunflower seeds.
  • Use coconut water instead of water.
  • Colour with vegetable powders.
  • Use different colour fruit juices.
  • Use a ready made nut milk.
  • If you eat dairy, use milk in the nut layer.
  • If you're an omnivore, use gelatin if you must!!!!
  • Add 1 tablespoon of agar agar to make a 'gummy'.
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