This was my first attempt at making anything with gelatin and it turned out delicious! I modified a tea that I love to drink in the afternoons. Butterscotch Blondie by Tazo. The added MCT oil gives you an extra energy kick when you need it most. Enjoy!
Heat up the coconut almost milk and steep the tea for about 10 minutes in it. Squeeze the bags and re dunk to make a strong concentrated brew. Once it is brewed how you like it, put it in the freezer to chill.
Meanwhile, heat the coconut milk, sugar free Carmel and MCT oil in a pot on the stove and bring to a boil.
Once the tea has chilled sprinkle the gelatin over it. Mix with a frother until the gelatin is completely dissolved.
Turn the heat off and add the tea to the pot. Use your frother or a whisk and mix until it thickens. Sprinkle salt into each candy mold and pour the hot mixture into it. Chill for 1-2 hours until hardened. Store in the refrigerator.
Makes 24 - Cal - 62 - Fat - 6.8 - Carb - .2 - protein - .8