Since I am in a vegan mood, I decided to adapt it so my vegan friends could also enjoy it!
- 1 cup fresh raspberries.
- 1.5 cup full-fat coconut milk
- 6 Tbsp maple syrup
- 4 Tbsp agar
- 1 tsp rose water
- First, pour coconut milk in a pan and add agar. Mix until agar is fully dissolved. Leave it there for 10 minutes to soak.
- While agar is soaking, blend raspberries them pour mixture into a colander or nut milk bag. Collect all the juice you can pressing the mix. Set juice aside (you’re free to do whatever you want with the berry pulp).
- In a separate mug, mix already in a cup raspberry juice and maple syrup. Set aside.
- Heat and bring coconut milk and agar to a boil, constantly whisking. When it starts boiling, reduce heat, add raspberry juice with maple syrup and keep whisking for 2 minutes (should keep boiling over low heat).
- After 2 minutes, remove pan from the heat and add 1 tsp rose water. Whisk it in and pour hot mix into silicon moulds or any glass of your preference.
- Place in the fridge for a couple of hours until set.
- Remove from the fridge and cut them into whatever shape you want!
Agar has one super convenient advantage over the traditional gelatin: it doesn’t melt at room temperature, so this treat can be carried all around without the need of a thermo bag!
TIP: I would not use nut milks, such as almond milk. They are not fat enough and they curdle when heated. Coconut milk works best.
Inspired by this recipe from Predominantly Paleo: http://predominantlypaleo.com/raspberry-rose-gummies-cinnamon-eats/