Satisfy that craving for chewy and sweet.


These make a fantastic lunchbox treat or after-dinner something something to satisfy the sweet tooth. 

Store them in the fridge for a week or more. 
Use any non-stick moulds you have (I like a mini-muffin size) but you can pour the base into a baking paper-lined baking pan and cut into shapes after.
Fruits that break down and blend easily are preferred—berries, plums and cherries are ideal. I always use frozen fruit because it’s what’s on hand.

1-2 cups of fruit 
1 heaped tbsp honey
4 tbsp powder gelatine 

Simmer the fruit and honey in a sauce pan over medium-low heat until it’s soft. Turn off heat and use a stick blender to whizz up. (A blender or food processor work as well.) When it’s a smooth consistency, whisk in the gelatine, whisking constantly to avoid clumps. Transfer to mould and refrigerate until hard (at least half an hour but they can stay in the moulds overnight). 
When firm, remove from moulds and store in an airtight container in the refrigerator.