Holiday Chocolate Jello

The recipe makes 6 servings.

Ingredients:

2 scoops HLTH Code Chocolate
1 ½ cups (360 ml) unsweetened almond milk
½ cup (120 ml) heavy cream
1 ½ tsp grass-fed gelatin powder
2 Tbsp (24 g) allulose or monk fruit sweetener
1 tsp vanilla extract
Pinch of sea salt

Instructions:

In a small bowl, sprinkle the gelatin over ¼ cup (60 ml) of almond milk. Let sit for 5 minutes to soften.

In a saucepan over medium heat, whisk together remaining almond milk, heavy cream, allulose, HLTH Code Chocolate, and salt.

Warm until the mixture begins to steam (do not boil).

Remove from heat and stir in the bloomed gelatin until completely dissolved. Then add vanilla extract.

For an ultra-smooth texture, strain the mixture through a fine mesh sieve.

Pour into 6 small dessert glasses or ramekins or a big jello pan. Refrigerate for at least 4 hours, or until firm.

Slice and serve!

Nutritional breakdown per serving. Recipe makes 6 servings.

175 Calories
12g Protein
12g Fat
2g Fiber
5g Total Carbs
3g NET Carbs