Pomegranate Gummies 

Ingredients :

2 cups pomegranate juice (or any juice replacement)

6 tbs love ya guts Gelatin Powder 

- Pour juice into saucepan and heat over medium heat until hot (not boiling)

- Lower to lowest heat and gradually whisk in gelatin gradually, until fully dissolved

- Remove from heat and allow to cook slightly before pouring into moulds/ container

- Place in fridge to firm (about 30 mins)

Nighttime Gummies – Coconut & Tart Cherry Gummies Dipped in Chocolate

Ingredients:

(makes ~20 gummies depending on mould):

Cherry Layer:

• 1 cup tart cherry juice (unsweetened)

• 2–3 tbsp love ya guts grass-fed gelatin (I used Love Ya Guts)

• You could also steep 1 tbsp lemon balm or passionflower in juice for extra calming effects.

Coconut Layer:

• 1 cup full-fat coconut milk

• 2–3 tbsp grass-fed gelatin

• 1 tbsp raw honey or maple syrup

• 1 tbsp Love Ya Guts Collagen (optional)

• 1 tsp vanilla extract or cinnamon (optional)

Chocolate Dip:

• 4tbs cacao

• 4tbs coconut oil

Could also use melted dark chocolate - I love Alter Eco or Loco Love drops

Method

1. Make Cherry Layer

• Heat 3/4 cherry juice gently in a saucepan (don’t boil).

• Sprinkle gelatin into remaining 1/4 of juice slowly, and let it bloom for a few mins.

• Whisk bloomed mixture into heated mixture until fully dissolved.

• Pour halfway up moulds (or a tray).

• Refrigerate until set (about 30–40 mins).

2. Make Coconut Layer

• Repeat process with coconut milk:

• Heat 3/4 coconut milk, Sprinkle gelatin into remaining 1/4, let it bloom then combine, whisk until smooth.

• Stir in sweetener + vanilla/cinnamon.

• Pour on top of the set cherry layer.

• Refrigerate another 1–2 hours until fully firm.

3. Dip in Chocolate

• Melt chocolate + coconut oil.

• Pop gummies out of moulds.

• Dip each halfway or fully coat in chocolate.

• Place on parchment-lined tray and chill until chocolate sets.

Extra Tips

• If you want a thicker chocolate shell, double-dip after the first coat sets.

• Store in the fridge in a sealed container (lasts ~ 1 week).

• You can dust the top with cacao powder, bee pollen, or rose petals for a “truffle” feel.

• If you’re wanting a simple, quick and effective treat, you could stop after the first layer and just make Tart Cherry gummies. These are still so delicious and nourishing.

I like to keep a jar of these in the fridge and have one or two after dinner, usually with a cup of tea. They feel like an indulgent dessert, while signalling to the body that it’s time to slow down. The combination of tart cherry, gelatin, and healthy fats helps stabilise blood sugar through the night — supporting more restorative sleep and steadier energy the next day.

Mango & Coconut Gummies

Refined sugar free, gut friendly, dairy free, real food, gut healing gummies

Makes approximately 50-55 squares

Mango Layer Ingredients

• 600g ripe mango (flesh only)

• 4 Tbsp Love Ya Guts Grass-Fed & Finished Gelatin Powder

• 1 cup of filtered water

• Juice of 1 lime

• Optional: 1 Tbsp honey or maple syrup

Coconut Layer Ingredients

• 400ml coconut cream or milk

• 2 Tbsp Love Ya Guts Grass-Fed & Finished Gelatin Powder

• 1 Tbsp honey or maple syrup

Mango Layer Instructions

1. Combine the gelatin powder and ¾ cup of water in a small saucepan. Stir then set aside for 1 minute to bloom (thicken).

2. Gently heat the bloomed gelatin on the stove top. Gelatin dissolves quickly at a low temperature so do not overheat or boil it. Remove from the heat as soon as it becomes liquid then set aside cool down to ‘luke-warm’.

3. While the gelatin is cooling, add the mango, ¼ cup of water, lime juice and sweetener into a blender or thermomix and blend until silky smooth.

4. Mix the melted gelatin with the mango puree gently until combined.

5. Pour half of this mango mixture into a silicon slice tin and place in the fridge or freezer to set until firm.

Coconut Layer Instructions

6. Add the 2 Tbsp gelatin + the tin of coconut cream or milk and mix to combine. Set aside for a few minutes to allow the gelatin to bloom (thicken).

7. Heat on a low heat until the gelatin has completely melted. Remove from the heat and stir through the maple syrup or honey until combined.

8. Take the set mango layer out of the fridge. Carefully pour the coconut mix on top and place it into the fridge to set.

9. Once the coconut layer is set, remove it from the fridge and pour the remaining mango mixture on top. Place it back into the fridge to set.

10. Once it’s fully set, turn it out onto a board and slice into cubes.

11. Store in the fridge in a sealed container for up to 5 days.