Got your eye on a spooky snack? These Edible Jelly Eyeballs are the perfect and easiest way to serve up some Halloween fun! Made with gut-friendly Gutsy Gummies, they're a healthier alternative to the usual Halloween sugar overload, but still pack a punch of sweet, fruity flavours. These jiggly treats not only look scary but are also sure to freak out the trick-or-treaters (or the little monsters in your house!). Warning: they taste even better than they look!
Liquorice logs (cut into slices), you could also use blueberries, raisins or chocolate chips
Method
Add your Gutsy Gummies mixture to separate bowls. Add 1 tbsp of cold water to each bowl, mix to hydrate, then add 3 tbsp of recently boiled water to each bowl, mix to combine.
Place one liquorice slice in each circular mould, then pour over the gummy mixture, alternating so you get half green eyes and half red eyes. Set in the fridge for 30 minutes.
Place milk, agave syrup and vanilla in a saucepan to heat to hot (but not boiling), then add gelatin, stir to combine. Remove from heat, allow to cool and come to almost room temperature..
Pour the cooled milk mixture to fill the bottom mould. Place the top mould over the bottom one to fit tightly. Set for a minimum of 4 hours.
Remove from the moulds and place into a dish to serve.
Add your Gutsy Gummies mixture to separate bowls. Add 1 tbsp of cold water to each bowl, mix to hydrate, then add 3 tbsp of recently boiled water to each bowl, mix to combine.
Place one liquorice slice in each circular mould, then pour over the gummy mixture, alternating so you get half green eyes and half red eyes. Set in the fridge for 30 minutes.
Place milk, agave syrup and vanilla in a saucepan to heat to hot (but not boiling), then add gelatin, stir to combine. Remove from heat, allow to cool and come to almost room temperature.
Pour the cooled milk mixture to fill the bottom mould. Place the top mould over the bottom one to fit tightly. Set for a minimum of 4 hours.
Remove from the moulds and place into a dish to serve.
Edible Jelly Eyeballs
with Gutsy Gummies
A bit cheffy
16
6.5 hours (including setting time)
Got your eye on a spooky snack? These Edible Jelly Eyeballs are the perfect and easiest way to serve up some Halloween fun! Made with gut-friendly Gutsy Gummies, they're a healthier alternative to the usual Halloween sugar overload, but still pack a punch of sweet, fruity flavours. These jiggly treats not only look scary but are also sure to freak out the trick-or-treaters (or the little monsters in your house!). Warning: they taste even better than they look!
Liquorice logs (cut into slices), you could also use blueberries, raisins or chocolate chips
Method
Add your Gutsy Gummies mixture to separate bowls. Add 1 tbsp of cold water to each bowl, mix to hydrate, then add 3 tbsp of recently boiled water to each bowl, mix to combine.
Place one liquorice slice in each circular mould, then pour over the gummy mixture, alternating so you get half green eyes and half red eyes. Set in the fridge for 30 minutes.
Place milk, agave syrup and vanilla in a saucepan to heat to hot (but not boiling), then add gelatin, stir to combine. Remove from heat, allow to cool and come to almost room temperature..
Pour the cooled milk mixture to fill the bottom mould. Place the top mould over the bottom one to fit tightly. Set for a minimum of 4 hours.
Remove from the moulds and place into a dish to serve.
Add your Gutsy Gummies mixture to separate bowls. Add 1 tbsp of cold water to each bowl, mix to hydrate, then add 3 tbsp of recently boiled water to each bowl, mix to combine.
Place one liquorice slice in each circular mould, then pour over the gummy mixture, alternating so you get half green eyes and half red eyes. Set in the fridge for 30 minutes.
Place milk, agave syrup and vanilla in a saucepan to heat to hot (but not boiling), then add gelatin, stir to combine. Remove from heat, allow to cool and come to almost room temperature.
Pour the cooled milk mixture to fill the bottom mould. Place the top mould over the bottom one to fit tightly. Set for a minimum of 4 hours.
Remove from the moulds and place into a dish to serve.
