Bloom your gelatin in 1/2 cup of water before adding it to your base layers.
N/A - 1 hour in the fridge
1 tin organic coconut cream
3 tbs powdered gelatin (I used Great Lakes Gelatin)
Pinch of vanilla bean powder
1/2 cup organic blueberries
1 cup organic strawberries
3 tbs powdered gelatin
1/4 cup rice malt syrup
Heat the coconut cream in a saucepan on the stove, add the "bloomed" gelatin and vanilla bean powder (if adding) and stir until the gelatin is dissolved and combined.
Pour into a mould or container (I used a couple of square, flat containers) place in the fridge for 1 hour to set.
For the berry layer, heat the berries in a pot on the stove with 1/3 cup of water, add the "bloomed" gelatin and rice malt syrup and stir until combined and dissolved. Use a stick blender or transfer to a blender to puree. Cool off a little then pour over the coconut layer and place back in the fridge for another hour to set.
When ready, run a butter knife around the edges to release from the mould, then tip out onto a board to cut into squares with a knife.
Store in the fridge for up to one week, eat them daily to help with healing your gut lining, your liver to detox and even for a better nights sleep!