Choc pudding jellies
Prep time
Cook time
Total time
A protein-filled healthier chocolate alternative.
Recipe type: Lunchbox, Sweets
Serves: 30-50
  • 275ml coconut milk
  • 2 Tbs coconut oil
  • 2 Tbs filtered water
  • 1-2Tbs sweetener of choice (honey, maple, coconut syrup, coconut sugar)
  • 3 Tbs cacao or cocoa powder
  • 4 Tbs Great Lakes' Grass Fed Gelatin
  • Macadamia oil for greasing.
  1. Lightly grease silicon chocolate or ice cube moulds with macadamia oil.
  2. Place all ingredients except gelatin and honey (if using) into a saucepan and mix well. Do not heat yet.
  3. Evenly sprinkle the gelatin over the surface and leave for 5-10 mins to 'bloom'.
  4. Turn heat onto low and slowly whisk together.
  5. If using honey, add now and continue whisking.
  6. Pour into the greased moulds and transfer to the fridge straight away.
  7. Depending on the size, the 'chocolates' should set in 1-3 hours.
  8. Store in the refrigerator for up to 7 days.
Tbs = Australian metric Tablespoon which is 20mls.
Recipe by Tara Prana at