Healthy Candy Corn Jello

There are two kinds of people in this world.

Those that like candy corn and those that don’t.

I’m definitely one that does not like actual candy corn. If you are a person who does like it (what is wrong with you???)  please enlighten me, what is it that you like about it?

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Even though I don’t like candy corn, I do appreciate a good aesthetic.  And if I can make something cute or pretty AND healthy then I’ve hit the jackpot.

This recipe most definitely does not taste like candy corn however it does look similar.  With its orange and yellow layers then topped with whipped cream it’s so cute you’ll stare at it for a good long while before eating it. No? Maybe that’s just me…

If you celebrate Halloween you can make mini versions and have them at your party.  And if you don’t celebrate Halloween you can just make them because they are healthy and have veggies in them!

Not only do they have veggies in the them, they also have grass fed gelatin.  I’ve talked about it before and you’ll probably eventually get sick of me talking about it but I love my gelatin.

Reasons I Love Gelatin:

• contains essential amino acids needed to help repair the body
• promotes gut health
• is relatively high in protein
• protects joints
• improves skin health
• and so much more!

If you’d like to read more about gelatin in depth this is a great article. If you’d like to buy some, this is the brand I love and stand by!

The other thing I love about this recipe is that it is naturally sweetened with just a little bit of honey and has no food dyes! Plus it comes together in a jif. The longest part is definitely the waiting for it to set up in the fridge.

Healthy Candy Corn Jello Cups

For the Orange Layer

Ingredients

• 1 1/4 Cup Carrot Juice
• 3/4 Cup Apple Mango Juice
• 2 Tbsp Carrot Juice, Separate
• 1 1/4 Tbsp Grass Fed Gelatin
• 1 1/2 Tbsp Raw Honey

Instructions

1.  In a small bowl stir the 2 Tbsp of separate carrot juice with the gelatin.  Set aside and allow to bloom for 5 minutes.
2. In a small sauce pan add 1/2 cup of the remaining carrot juice. Over medium low heat bring the mixture to just hot.  You don’t want it to boil but you want it too warm to stick your finger in for more than a second. Remove from heat once warm.
3. Add the bloomed gelatin to the warm juice and stir well until dissolved.
4. Add honey and stir well.
5. Lastly add the remaining carrot and apple mango juice.  Stir to incorporate.
6. Pour into small glass jars and refrigerate until set.

For the Yellow Layer

Ingredients

• 2 Cups Apple Mango Juice
• 2 Tbsp Apple Mango Juice, Separated
• 1 1/4 Tbsp Grass Fed Gelatin

Instructions

1. In a small bowl stir the 2 Tbsp of separate apple mango juice with the gelatin.  Set aside and allow to bloom for 5 minutes.
2. In a small sauce pan add 1/2 cup of the remaining apple mango juice. Over medium low heat bring the mixture to just hot.  You don’t want it to boil but you want it too warm to stick your finger in for more than a second. Remove from heat once warm.
3. Add the bloomed gelatin to the warm juice and stir well until dissolved.
4. Add the remaining juice and stir to incorporate.
5. Pour on top of the set orange layer.
6. Place in fridge for the yellow layer to set up.

For the White Layer

Ingredients

• 1 Cup Coconut Cream
• 2 Tbsp Maple Syrup

Instructions

1. Add both ingredients to a jar and blend with an immersion blender until thick. Alternately you can use a blender.
2. Pipe onto finished jello before serving 🙂

*you can also use regular whipped cream if you prefer

Print

Healthy Candy Corn Jello Cups

Ingredients

For the Orange Layer

• Ingredients
• 1 1/4 Cup Carrot Juice
• 3/4 Cup Apple Mango Juice
• 2 Tbsp Carrot Juice Separate
• 1 1/4 Tbsp Grass Fed Gelatin
• 1 1/2 Tbsp Raw Honey

For the Yellow Layer

• 2 Cups Apple Mango Juice
• 2 Tbsp Apple Mango Juice, Separated
• 1 1/4 Tbsp Grass Fed Gelatin

For the White Layer

• 1 Cup Coconut Cream *can sub regular cream
• 2 Tbsp Maple Syrup

Instructions

1. For the Orange Layer

2. In a small bowl stir the 2 Tbsp of separate carrot juice with the gelatin.  Set aside and allow to bloom for 5 minutes.
3. In a small sauce pan add 1/2 cup of the remaining carrot juice. Over medium low heat bring the mixture to just hot.  You don't want it to boil but you want it too warm to stick your finger in for more than a second. Remove from heat once warm.
4. Add the bloomed gelatin to the warm juice and stir well until dissolved.
5. Add honey and stir well.
6. Lastly add the remaining carrot and apple mango juice.  Stir to incorporate.
7. Pour into small glass jars and refrigerate until set.

For the Yellow Layer

1. In a small bowl stir the 2 Tbsp of separate apple mango juice with the gelatin.  Set aside and allow to bloom for 5 minutes.

   
   

2. In a small sauce pan add 1/2 cup of the remaining apple mango juice. Over medium low heat bring the mixture to just hot. You don't want it to boil but you want it too warm to stick your finger in for more than a second. Remove from heat once warm.

   
   

3. Add the bloomed gelatin to the warm juice and stir well until dissolved.

   
   

4. Add the remaining juice and stir to incorporate.

   
   

5. Pour on top of the set orange layer.

   
   

6. Place in fridge for the yellow layer to set up.

For the White Layer

1. Add both ingredients to a jar and blend with an immersion blender until thick. Alternately you can use a blender.

   
   

2. Pipe onto finished jello before serving 🙂

What about you? Do you like candy corn? Or do you prefer a different sweet?? Drop a comment below and tell me!