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Sugar free Jello + chocolate = the best chocolate candy cups ever!

Sugar free Jello Chocolate Cups

Sugar free Jello Chocolate Cups looks like our New Zealand famous jelly tips chocolate except it is fully sugar free! It is a very simple recipe that makes a lovely healthy easter chocolate treat for kids.

Sugar free jello chocolate cups: a guilt-free treat for diabetic

I love to make those cute cups as a treat for my family and I may make some for my little girl birthday this year. She is got friends with nut and dairy allergy and those cute chocolate cups tick all the boxes. Those Sugar free Jello Chocolate Cups are made with 3 different layers. First layer is made of dark chocolate. Well you can also use 100% sugar free chocolate but I sometimes found very expensive to buy sugar free chocolate and I tend to choose high cocoa chocolate like 85%-90% instead as an alternative. As I do not eat much of those I believe it is ok. Don’t you think?

Sugar free Jello Chocolate Cups

However if you prefer to stick to the 100% sugar free chocolate I recommend Well naturally chocolate in New Zealand simply because it is naturally sweetened with stevia and dairy free as well. The second layer  – the white layer – is made of a mix of coconut butter, coconut oil and stevia powder. Very simple but super tasty!

Sugar free Jello Chocolate Cups

The last layer is a raspberry sugar free jello recipe that I simply made using frozen raspberries and guar gum. I love using guar gum as an alternative to gelatine. Guar gum is a plant based ingredient extracted from guar seeds. It gets very sticky and elastic when combine into warm liquids. It is also a nice gluten free thickener in cake batter or sauce. This recipe makes 12 Sugar free Jello Chocolate Cups. I also love to call them Sugar free Jelly Tips Chocolate Cups because I really think it look and taste like jelly tips chocolate!



Enjoy! Carine.

Sugar free Jello Chocolate Cups

Sugar free Jello Chocolate Cups

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  • Prepare the sugar free raspberry jello.
  • In a sauce pan, place the water, frozen (or fresh) raspberries, stevia powder.
  • Cook for 2 minutes under low heat then when the liquid is hot sprinkle the guar gum powder while whisking vigorously. It is important to sprinkle the guar gum powder and to whisk the liquid to avoid lumps.
  • If lumps forms simply place the jello into the blender and blend 1 minute to combine.
  • Transfer into a bowl. Refrigerate for 30 minutes.
  • If you can't find guar gum in store use chia seeds instead.
  • In a 12 cases mini muffin tray, lay muffins paper cups.
  • Melt the chocolate in the microwave until fully melted - about 40 seconds in the microwave on high.
  • Fill 1/3 of each paper cups with the melted dark chocolate. Place the tray in the freezer for 2-4 minutes until the chocolate is set.
  • Meanwhile prepare the white coconut layer.
  • In a mixing bowl combine coconut butter, coconut oil and stevia. Set aside.
  • Remove the tray from the freezer and using a teaspoon fill 1/3 of the cup with the coconut mix.
  • Place the tray in the freezer again for 2-4 minutes until it sets.
  • Remove the tray from the freezer and spoon a small amount of jelly into the center of each cups. You may want to use a pipping bag to make the process easier. Both works well.
  • Add a thin layer of dark chocolate on top to coverthe raspberry jelly.
  • Refrigerate for 2-4 minutes again until fully set.
  • Your sugar free jello chocolate cups are ready to eat!
  • You can store those chocolate in the fridge or at room temperature.
  • It lasts up to 1 month in a airtight container.

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    • I was inspired by a famous ice cream we have got here in New Zealand. It is called Jelly tips, a vanilla ice cream bar with jelly on top covered with chocolate. I am very impressed by the taste of those jello chocolate cups! Amazingly addictive 🙂