250ml unsweetened almond milk
2 tsp powdered grass-fed gelatin
¼ tsp vanilla extract
½ tsp powdered stevia or honey to taste
- Put half the almond milk and gelatine in a small saucepan over low heat. Whisk briskly until the gelatine is dissolved.
- Remove from heat and add remaining almond milk along with gut powder, vanilla, and stevia or honey and whisk to combine.
- Pour into one or two glasses or jelly molds and refrigerate until set. The jelly can be stored in an airtight container in the fridge for 1–2 weeks.