This mocha gummy candy recipe is the perfect treat to get you through both a hankering for coffee and a chocolate craving with the added gut-healing benefits of gelatin. They contain carob powder and chicory root coffee so they are completely AIP friendly.
I've been seeing some cool gummy recipes and wanted to learn how to make homemade gummies that are also somewhat healthy. My kids, of course, love gummy candies and they seem to like making them even more. It's pretty fun and very easy. We spent several hours playing around with a bunch of different gummy recipes...some went well, others not so much. It’s weird how some fruits/foods can taste pretty good on their own but then in gummy form, they’re just weird.
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Anyway, these Mocha Latte Gummies turned out fabulous, so I’m very excited to share them with you. They are a little sweet and chocolatey with a bit of coffee-like goodness. They remind me a little bit of chocolate Twizzlers. I haven't had those in a very long time- I'm not even sure if they still exist but that's what they taste like.
If you are drinking regular coffee and using cocoa, those would probably be great in these too. Just sub them in for the carob and chicory root coffee. You can substitute regular coffee and cocoa powder with a 1:1 ratio to the chicory coffee and carob but the chocolate flavor of the cocoa may be a little strong- consider trying cocoa at about half the carob measurement to see how it turns out.
What is Carob?
Carob is a wonderful AIP friendly chocolate substitute that comes from the pod of a tree and is generally roasted. It is a little sweeter than cocoa and is caffeine-free.
It tastes a little like dark chocolate in my opinion. It's slightly different than chocolate but it’s delicious and makes a great stand-in for cocoa/chocolate.
What is Chicory Root Coffee?
Chicory coffee comes from the root of a blue-flowered plant that is part of the dandelion family. It is used as an AIP friendly coffee substitute and is caffeine-free. It’s something I’ve only recently started using because I was hesitant to try it.
I’m sorry I waited so long because it is really good! When I was shopping around for a chicory root coffee on Amazon, some product reviews mentioned that chicory root was kind of bitter.
The product I ended up going with is made by Worldwide Botanicals and it had really good reviews; it is not bitter in my opinion- I was pleasantly surprised and I’m nervous to try any other brand because this one is so good.
Tips:
- When you heat the gummy mixture on the stove, be sure to add the gelatin slowly and whisk continuously. Keep the heat on low.
- You’ll heat it for 5-10 minutes. It’ll get thinner and silky smooth. Sometimes you’ll get these annoying little gelatin clumps that form- just use a strainer to get any extra gelatin clumps out of the mixture after you’ve heated it.
What if I Don’t Have a Strainer?
You could try using a cheesecloth (though I haven't tested this yet), or just spoon out any obvious gummy clumps that you see. If you use a cheesecloth, just be sure to clean/rinse to gummy residue off of it before it sets, so it's not difficult to clean.
Do You Have to use Gelatin Molds for Gummies?
Nope! While it’s really fun to use silicone molds, it’s not a requirement. You can just pour the mixture into a glass dish (8x8 inches is about the right size but use what you have) and then once it sets, cut it into cubes or use cookie cutters to cut out cool shapes.
Another option would be to pour the mixture into a cupcake pan or muffin tin- just don’t fill the cups up very full or you’ll have some really thick gummies! Also, ice cube trays work great!
Note About the Number of Gummies In this Recipe
I estimated that this recipe makes about 250-300 gummies but this is just an estimate as I used a combination of gummy bear molds and flower molds. The flower molds are quite a bit bigger than the bears so I had to somewhat guess on the yield.
Storage
These will stay fresh in the fridge for 4-5 days in an airtight container. I wouldn’t keep them much longer than that due to their coconut milk/cream content. I have tried keeping these in the freezer- they came out covered in frost and were very wet once they thawed…So, that’s not ideal. That being said, once I dried them off with paper towels, the taste and texture really hadn’t been affected by freezing them.
If you like this recipe, you may also like:
Dark Cherry Cookie Dough Fudge Cups
AIP Breakfast Bars with Cinnamon and Raisins
57+ AIP Pantry Items and What to do With Them
Conclusion
I hope you enjoyed this recipe. If you made it, leave a comment below and let me know what you thought. I'd love to hear from you!
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AIP Mocha Gummy Candy Recipe (Paleo)
Equipment
Ingredients
- 1/2 cup brewed chicory root coffee (medium to strong flavor)
- 1/2 cup coconut cream
- 3 tbsp maple syrup
- 2 tbsp carob
- 1/4 cup grass-fed gelatin
Instructions
- Blend coffee, coconut cream, maple syrup, and carob in a blender until well-mixed.
- Pour mixture into a saucepan and heat over low heat. Add gelatin slowly and whisk continously. Continue over low heat for 5-10 minutes.
- Pour mixture through a strainer into a bowl to get out any extra gelatin clumps that may have formed.
- Use a dropper to put the mixture into silicone molds or if not using molds, pour into an 8x8 inch glass dish.
- Refrigerate for an hour, then enjoy!
Notes
- These will stay fresh in the fridge for at least a week.
- They do well in the freezer too and taste really good right out of the freezer.
- If using gummy bear molds, this should make about 250-300 gummy bears which means you may need to do a couple batches depending on how many molds you have.
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