This recipe for no-sugar delicious sweets is from chef Claudine Boulstridge. These are quick and fun to make in any shape and size you like – bears, unicorns, worms, alphabet letters and seasonal shapes such as Christmas shapes, Easter bunnies or Halloween!  If you don’ have silicone moulds to hand, line a tin or Tupperware with baking paper, set in the fridge and cut into cubes or shapes using a cookie cutter.

Makes 40 small sweets


  • 200g frozen raspberries and strawberries, defrosted

  • 3.5 tbsp good quality gelatine powder

  • 70ml coconut milk (or you can use double cream or milk)

  • 1.5 tsp vanilla paste

  • 1.5 tbsp raw honey (or maple syrup if serving to children under 1 year old)


    1. Push the berries through a sieve over a bowl, discarding the seeds. 

    2. Place the gelatine in 70ml of water in a saucepan. Leave for 2-3 mins then gently heat.

    3. Add half the gelatine mixture to the berry purée, mix and spoon into 40 small silicone moulds (only fill each mould up halfway). Place in the fridge for 15 mins or until just set.

    4. Reheat the gelatine mixture in the pan and add the coconut milk, honey and vanilla. Spoon into the silicone moulds, on top of the berry purée. Chill for a few hours until completely solid.

    5. Push the jellies out of the moulds and store them in a Tupperware in the fridge.

    6. Try to remove them from the fridge half an hour before eating to soften them. If left for hours out of the fridge they will become very soft which is still delicious, but if you prefer them harder, eat them cold!


    TEAM TIP: Visit Claudine’s Instagram for other flavour ideas such as gut-healthy strawberry kefir yoghurt, chocolate, rainbow fruit jellies and Vitamin D sunshine sweets!

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