This healthy jelly slice is a gut-loving alternative to the classic Australian and New Zealand bakery favourite! The layers include a gorgeous buttery grain free shortbread base, creamy coconut vanilla centre and zingy blackcurrant jelly topping.
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One of my favourite things to make are modern updates of the classic bakery favourites- they are so fun to make and nostalgic to eat. As an adult I prefer a more whole foods based recipe that is far less sweet (but still packed full of flavour) and given these recipes are amongst my most popular ones- you obviously love that too!
Wondering where to start? My healthy vegan lemon slice is HEAVEN.
INGREDIENT LIST
INGREDIENT LIST- Almond meal or any nut/seed meal. I tried this with a few variations- blanched (or activated was my favourite)
- Pure maple syrup. While you may substitute for your favourite liquid sweetener I do recommend sticking with maple syrup. Honey, for example, over powers the flavours and will burn easily while baking the base.
- Butter. Stick to real cows butter or swap for ghee is you want a more gut-friendly option. Coconut oil works too, the result is a little more greasy though.
- Coconut milk. Choose a coconut milk with as little ingredients as possible. I love this one here. My code JADE10 gets you even more of a discount. Note that coconut milks vary is consistency so using a thinner or thicker milk than I used will alter the texture- however, I have tried a few different brands as it doesn’t matter too much.
- Gelatin You can use my code JADE10 here to get this gelatine here that I use and recommend. Not all gelatines are equal and if you want to know how to choose a good quality, gut healing gelatin read this post here.
- Vanilla extract or beans
- Lemon juice– fresh!
- Arepa brainfood powder (blackcurrant). This gorgeous freeze dried black current powder is used to flavour the jelly- it is SO good, but of course if you cannot get it substitute for a berry powder you can get. To get the Arepa brainfood powder (blackcurrant) order here and use JADE20 for an awesome discount.
PRODUCTS I LOVE for this HEALTHY JELLY SLICE
Arepa brainfood powder and Arepa Nootropic brain drink. You can find both of these products here, with a generous discount using JADE20. I also LOVE using these powders in my homemade gummy recipes, chia pudding, no bake cheesecakes or smoothies.
Changing habits Organic Gelatin– you can use my code JADE10 via the Jivita store (which has loads of other great products) OR Nutraorganics Australian, grass fed gelatin– I like that this is sourced in Australia and has sustainable packaging too. Use my code JADE10 for an extra discount at checkout on the part and parcel store.
Frequently asked questions?
Frequently asked questions?Is gelatine really healthy?
It depends! Not all gelatin is created equally- we are using porcine, grass-fed gelatin, not the stuff you find in the baking isle of the supermarket. While isolated, gelatin forms part of the healing properties found in bone broth- a traditional healing food that is wonderful at healing an inflamed gut. Gelatin is made up of 3 main amino acids that heal a hyper permeable (or leaky) gut.
When looking for gelatin look for etc best quality you can find- free from other ingredients, grass fed, organic and preferably traceable. See above for etc brands I use and recommend.
What can I use instead of Arepa?
If you cannot get this powder for any reason you could substitute for any berry powder or even add 1 cup berries (fresh or frozen and defrosted to room temp) instead. If using berries you will need to blend all of the ingredients together. The texture will be different but still great.
What can I use instead of butter?
You can swap butter for either ghee or coconut oil. I have tried all 3 and while butter is my favourite choice the other 2 options work well. I choose organic, grass fed and salted butter.
What can I use instead of coconut flour?
I really recommend you use coconut flour for this recipe. You cannot taste any coconut flavour and there is no great alternative. You can find coconut flour in most supermarkets these days.
If you’re after more healing recipes you might like to try;
- Matcha latte gummies
- Lemon blueberry cheesecake gummies
- Low sugar fermented dates
- Easy baked vegan green patties. Grain free.
- Beetroot ginger sauerkraut
- Easy fermented cashew cheese
I hope you and your family enjoy these gut healing blueberry gummies as much we do. Your reviews and comments help other people find this recipe too, so please leave one if you have time. Plus, I just love reading your feedback.
Healthy jelly slice
- Prep Time: 20 mins
- Cook Time: 5+ hours setting time
- Total Time: 32 minute
- Yield: 9-12 1x
- Category: Dessert
- Cuisine: Australian
- Diet: Gluten Free
Description
This healthy jelly slice is a gut-loving alternative to the classic Australian and New Zealand bakery favourite! The layers include a gorgeous buttery grain free shortbread base, creamy coconut vanilla centre and zingy blackcurrant jelly topping
Ingredients
Shortbread base (see notes)
60g (3 Tbsp) salted butter
90g (3/4 cup) blanched almond meal
21g (3 Tbsp) coconut flour
1/2 tsp pure vanilla extract or vanilla powder
1 Tbsp pure maple syrup
Coconut cream layer
22g (2 Tbsp) grassfed gelatin powder
15g (3 tsp) vanilla extract or powder
75g (1/4 cup) pure maple syrup
20g (1.5 Tbsp / 20ml) fresh lemon juice
300g/ml canned coconut milk. I like this one.
Black current jelly top
22g (2 Tbsp) grassfed gelatin powder
3 Tbsp Arepa brainfood powder (black current powder)
45g (2 Tbsp/40ml) pure maple syrup
4 Tbsp Arepa nootropic blackcurrant drink OR swap for cold water
187g/ml (3/4 cup) hot water
Instructions
- Preheat the oven to 180C/350F. Grease and line a 15cm/6 inch square baking tin- a slightly larger or smaller tin will work but the layers will be thicker/thinner. Do not use a tin with a removable base for this recipe- though a silicone mould will work fine. I use Australian standard metric cups and spoons for all my measurements, though I always prefer to use scales.
- Melt butter gently in a saucepan over low flame or in the microwave in 15s increments. Meanwhile, add the remaining ingredients to small mixing bowl. Once butter has fully melted pour into the bowl. Mix well. At first the mixture will seem very wet- this is normal. After a few minutes the coconut flour will absorb a lot of this liquid so don’t worry. Transfer into the base of your lined tin. Shake to spread evenly then use fingers or the back of a spoon to compress down firmly. Prick the surface with a fork then bake for 14-16 mins or until lightly golden brown.
- Once base has cooked remove from the oven and allow to completely cool before moving onto the next step. Avoid freezing the base to help it cool more quickly- I have found that when you do this it causes the next layer to split.
- Next, make the coconut cream centre. Add all ingredients except the coconut milk into ah 2-3 L heatproof pouring jug (I use a pyrex one). Allow to sit for 5 minutes, then use a fork to mix. Now, heat the coconut milk either using a saucepan or microwave. You do not need to reach boiling point- once the coconut milk starts to shimmer and creates a little steam (or is hot to the touch) turn off heat and immediately pour into the gelatin mix. Use a fork to mix well- this may take 2-3 minutes to remove any lumps. Allow this mixture to cool for 10 minutes before pouring over the base (pouring the mixture when too hot may cause the base to become too soft/wet). Immediately transfer to a flat surface in the fridge for 1+ hours.
- Make the jelly top. Before starting the jelly ensure the coconut layer has set- use your finger to gently test. If the layer is still liquid wait or you will not have beautifully even and defined layers.
- Add all ingredients except the water into a clean 2-3 L heatproof pouring jug (I use a pyrex one). Allow to sit for 5 minutes, then use a fork to mix. Now, add water water. Do not use hot water- water around 70C in temperature is perfect- boiling water will destroy all the amazing antioxidants in the powder. . Use a fork to mix well- this may take 2-3 minutes to remove any lumps. Pour over the set coconut layer Immediately transfer to a flat surface in the fridge for 4+ hours.
Once set remove from tin. Use a sharp knife to cut into 9 or 12 squares. Store in an airtight container in the fridge (up to 5 days) or in the freezer (up to 3 months).
Notes
Substitutions
- As an alternative to using almond meal in teh base you can swap the almond meal and coconut flour with plain flour by weight (not volume).
- Almond meal can be swapped for any nut or seed meal
- Maple syrup can be swapped for any liquid sweetener however I do recommend maple for etc best texture and flavour. Follow cup and spoon measurements (not grams) if you do swap.
- Coconut milk can be swapped for coconut cream- the layer will be firmer however, and you may wish to reduce gelatin by 1/2 Tbsp.
NOTE: DO NOT use a tin with a removable base. I tried this and the the liquid of layer 2 seeped out opt the bench. Oops!
Keywords: Jelly slice, gut healing, healthy jelly slice, paleo,
ld willl work fine too.
Hi this looks amazing so thought I would give it a shot. I doubled the recipe. For some reason the coconut mixture just didn’t thicken enough and when poured on top of base ran into it …. I cooled base down and waited for coconut cream/ gelatine to cool for at least 15-20 mins. I used grassfed organic gelatine that I just bought…. so not sure what happened? Maybe more gelatine? Is it supposed to be thick before you put on base? I also made the fudge brownie slice and my family like it so that’s a plus! Thankyou regards Gina
Hi Gina,
The mixture should have been runny when you poured it over the base, it will thicken completely once it sets in the fridge. Do you mean the the coconut mixture soaked into the base? Did you let teh base cool down first? I didn’t have this issue in my many recipe tests… Im trying to think what might have happened.
So glad to hear you liked the brownies!
What if you want to use fresh fruit instead of powdered?
Oh that would be fine- just sun in your favourite berry.