As promised, a gelatin recipe to get you on your way to loving this MEGA POWER food. If you haven’t already, please read my post from last week outlining the thrills and spills of eating gelatin. It’s life-transforming stuff.

My chocolate coffee almond milk gelatin gummy squares - recipe below
My coffee almond milk gelatin gummy squares – recipe below

This one today is an easy one to start with and is a great breakfast-and-coffee-in-one solution. Three or four of these will fill you up a treat. In a good way.

I’ve spent the past few weeks experimenting with the best way to make these things. Everyone has a different technique…but many, I find, fail to recognise they’re destroying enzymes by heating things at the wrong point.  Or they use more dishes over more stages than required. So here, a simple technique to work to.

Coffee almond gummy squares

Makes about 12 squares

  • 3 tablespoons gelatin
  • 1/3 cup cold water
  • 1 tablespoon rice malt syrup
  • 1/2 cup pre-made black coffee
  • 1/2 cup almond milk (or any kind of milk will do the job)

Mix the gelatin and water in a small cup. It will firm immediately, so stir quickly to blend. Then let it sit for 5 minutes to get really firm – like a rubber ball.

Heat the syrup, coffee and milk in a small saucepan until it’s medium-hot but not boiling, then add the gelatin blob (it will come out of the cup pretty easily). Stir as it melts (at low heat) and then use a stick blender to complete the blending. Do it all in the small saucepan.

Pour into a small glass container (about 20cm x 20cm). Chill for an hour to set, then cut into slices. The slices pull out easily. Store in the fridge for up to 5-7 days and eat about 3-4 for breakfast. I do.


Turn them into gummy bears… by pouring into silicon moulds (you may want to add an extra tablespoon of gelatin if so).

Make it faster…and use a coffee almond milk (I use this one).

Make it more protein-y...and add a tablespoon of protein powder or 1/2 tablespoon of chia seeds, plus an extra 1/4 cup of liquid.

Add some cacao nibs…just sprinkle on top before refrigerating.

Don’t add sweetener… I didn’t…I try to minimise sweetener wherever I can.

Let me know how you go and if you’d like more recipes over coming months…

Have your say, leave a comment.

  • Meg

    Can’t wait to try! But does anyone know where you can buy the grass fed gelatin in melbourne as it’s quite pricey and the postage adds on a fair chunk of cash?

    • Tara is the cheapest. I bought it for well below the price it was in Australia (even with the $8 delivery). Takes about a week to a week and a half to get here.

  • Rosie

    hi Sarah,

    which gelatin do you use ?

  • Shelley Gawith

    Can you use home made gelatin from beef bone broth? Won’t it taste beefy?

  • Sarah

    Can you please recommend a ratio/conversion using gelatin sheets instead?

    • Myra Horst

      For the amount of liquid and the consistency you want to end up with, I would start with four sheets of silver. I haven’t tried it yet… that is where I would start and see what you end up with and adjust the next time.

  • NikiD

    Omg yum !!! Thank you for sharing… Heading to the kitchen to whip them up this evening! ?

  • Dawn

    Yes!!! please please please can we have a fruity gummi bear recipe?

  • Hayley

    Does it need to be glass dish or can I use ceramic?

    • ceramic is totally cool

      • Hayley

        Thanks sarah! Can’t wait to try:)

  • Jacinda Clark

    My GL gelatin arrived today 🙂 quick question, will a tbsp of gelatin before bed break my intentional evening fast?

  • Amy

    This sounds do-able and delicious. I’ve been looking for more ways to incorporate geletin. We’ve just cut out coffee (I’m still crying over it), so I may try with tea…

  • Yogaguerilla

    i don’t go near coffee and wouldn’t let it near my kids… might try cacao and vanilla instead.

  • Jo

    I would definitely like some more gelatin recipes! Would using kombucha with gelatin decrease the benefits of kombucha?

  • Lyndis

    I bought both the Great Lakes collagen hydrolysate and the hot water soluable one for gummy bears online but seem to be getting a severe case of refux each night after having two serves of the cold water soluble option in water every day. I have not done anything different apart from a green juice so just want to know if anyone has seen or suffered from this reaction before?

    • PP

      Hi Lyndis. I felt quite nauseous after consuming the Great lakes gelatine on both occasions I tried too (once in water and once in this recipe of Sarah’s). Which was very disappointing because the constant stewing of meat bones can add a rather charnel house scent to my home and sometimes its just a bit much. So I was quite excited to read this recipe, with its promise of a break from stock making and easy, quick brekkies. But it just didn’t work for me – I didn’t like the taste, I felt sick after eating it and I was absolutely ravenous after an hour. Back to the breakfast drawing board, sadly.

  • Jodie

    Thanks for the great recipe Sarah. I’m not a coffee drinker or liker so swapped it out for cacao and a little maca when I made some of these last night. I skipped the sweetener too & I’m happy with the result. Now I’m thinking that a kombucha gummy square would be a special kind of awesome 🙂

  • nad

    Had great success using coconut cream and/or macadamia milk as the base. Also did some fruity ones. Delish.
    See photo of my choc, strawberry, vanilla and rasberry gelatin jollies. Thanks for the great ideas Sarah.

    • Tracy

      recipes please rosie, oks great!

  • Not a coffee drinker so I made a berry coconut version. if you want the receipe

  • Not a big Coffee drinker so i put my thinking cap on and made a berry coconut pana-cotta using the gelatin. if you would like the recipe its on my blog.

    Thanks Sarah

  • Taylor

    Any substitutes for the rice malt syrup? maybe maple syrup or honey? Thanks!

    • Gaynor Foster

      (not Sara, but responding anyway!) – I used Stevia and it was fine…

  • Gaynor Foster

    hi Sara, followed your recipe but my Great Lakes green gelatin didn’t set at all. Added more gelatin – up to 6 tablespoons! left overnight in the fridge – still watery this morning. What did I do wrong?

    • Stevie

      Hi Gaynor, not Sarah, but I believe you need to use the red/orange label Great Lakes gelatin to get the recipe to gel.

      • Gaynor Foster

        bought some, and it works, thank you! Not sure I liked the smell as it was coming together, though…way more ‘beefy’ than the Green tin. (On the plus side, I enjoyed the almond milk iced coffee last week!)

  • Britt

    I finally tried the recipe and it set beautifully. I made it with Earl Grey tea, as I don’t drink coffee, but it turned out a little flavourless. Going to experiment with some different flavours. Thanks!

  • snapshotsofherlife

    These were lovely! I made them without rice malt syrup and added some cacao nibs. But, I would have liked them ‘creamier’. Could you substitute the almond milk for cream?

    • I also found these are a bit “thin” tasting when I made them with commercial almond milk. But if you go to the extra effort of making your own nut milk, where you can control its creaminess by using less water, you might get your desired result.

  • Treens

    Hey Sarah 🙂
    I’m not a huge coffee fan, do you reckon swapping the coffee with chai tea would be a good ? 🙂
    Love your ideas and your way of expressing yourself 🙂
    Cheers, Trina

  • Guest

    I have been trying to be a sugar free advocate since July of last year. I successfully participated in the Quit program last year and I felt wonderful. Just as I was getting things in order my dad was diagnosed with lung cancer and died earlier this year so the unexpectedness of it and related responsibilities pushed me to neglect myself, again (not as bad as before but nonetheless). Have not been feeling well lately and had a general check up and my Thyroid results are SO low I am devastated. It appears that it might be Hyperthyroidism but looking at some of the other Haemotology results I have a strong suspicion it is Hashimotto but because I am diabetic the Doctor was only focused on HbA1C … whilest my mind is in a whirl and I need follow up tests I am grateful I have this Blog to fall back to and Sarah’s experience to guide me IF it turns out that I indeed do have AI issues as it appears at this point …

  • Debbie Santiago

    Hi Sarah, I make the squares and now all of a sudden the green gelatine will not globulate , I did it twice, can you tell me what is happening…..???

  • Debbie Santiago

    It is like my gel powder went flat,does that happen……very perplexed and wasted a lot of the green gelatin…..Bummer.

  • Debbie Santiago

    I was wondering if anyone else is having this issue , my green powder is only week and a half old…and now I have 2 batches of the stuff ,,no rubber ball .So can I still use in this recipe,if not will it keep in the frige to add to my soups?

    • Kirsty Pfeifer

      Hey Debbie, you have to use the orange or red Great Lakes powder, the green one doesn’t work.

      • Amanda

        i tried the green one too and it won’t work – it won’t set

  • Rachel Page

    I was audibly “mmmmmmmm”ing the entire time I was reading this blog.

    • Debbie Santiago

      Thanks Kristy,
      I could of sworn I had been using the green one cause the red can is soo strong…sheesh thanks again.

      • Debbie Santiago

        Sorry Kirsty,,

  • Nith

    Is this gluten free?

  • jacqui

    Is there a reason why you have to make the gelatin ball, and not just add it straight to the saucepan?

  • Jenny Johnson

    I don’t have rice malt syrup…if I sub with truvia would it be at a 1:1 ratio?