carob coconut cream gummy hearts.

Dietary: Gluten free, vegetarian, nut free
Total Time: 3 hours 10 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
Makes: 12–24 gummies (depending on mould size)
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Ingredients⁠:
2 sheets of gold leaf (optional)⁠
1 cup pure coconut cream from a can⁠
2 teaspoons agar agar Powder⁠
2 tablespoons The Carob Kitchen Roasted Carob Powder⁠
2 tablespoons maple syrup ⁠
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Method:
In a small saucepan over a medium to high heat, combine all of the ingredients stirring consistently with a whisk. ⁠
Bring to a boil and stir continuously for 1 minute. ⁠
Remove from the stove and continue stirring for another minute. ⁠
Allow the mixture to cool down for around 5 minutes. ⁠
Stir again to ensure well blended. ⁠
Carefully place small sections of the gold leaf into the base of your silicone moulds. ⁠
Pour the gummy mixture into the moulds and place the moulds in the freezer for 1 hour to set. ⁠
Transfer the moulds to the fridge and allow to set in the fridge for 2 hours before transferring to a glass jar or airtight container. ⁠
These gummies will last in the fridge for up to 1 week.⁠