Fruit: berries of all sorts and mangoes provide the best results when making puree gummy bears at home. If using frozen fruit, ensure the puree is close to room temperature before mixing with warm gelatin. You can strain the puree to get rid of the seeds or leave them in, we quite like the texture. Liquid: you can use filtered water, coconut water or milk of your choice for the remaining liquid. For Milky version, use cow’s milk or any other milk you like – we used Pure Harvest Organic Almond Milk – it really is like homemade. For a vegan version: use 3 tablespoons agar agar powder instead (available from most Asian supermarkets). Things you can add: probiotic powders, protein powders, green powders, maca, etc. Always add to the cool liquid to preserve nutritional value. Moulds: if you don’t have fancy-shaped moulds, pour the liquid into a baking tin lined with baking paper. Allow to set then cut into squares with a knife.
For a Fruity Version:
½ cup pureed fruit (strawberry, raspberry, blueberry or mango)
½ cup liquid (filtered water, coconut water or milk of your choice)
1-2 tablespoons natvia (stevia granules), or honey if you prefer
3 tablespoons gelatin powder (I used grass-fed gelatin)