I debated about sharing this recipe with you because, well, it didn’t go exactly according to plan.
It was the first time I was trying out the vegan alternative to gelatin and because our last few weeks were crazy busy, I didn’t leave time to practice with it before wanting to share the recipe with you. It certainly tastes fine, but it didn’t hold up the way I had hoped. In fact, a few of them fell apart.
However, I think there’s a lesson in this which is why I’m sharing the recipe anyway. Because as moms with access to an overwhelming number of ideas beautifully styled, captured and shared online, we can feel like our own efforts are not good enough when they turn out less-than-perfect. Which makes us feel less than.
And I think this message gets filtered down to our children.
This is why I’m sharing my less-than-perfect first attempt with this recipe (and what I might try next time) because I want to live believing that my attempts to delight and surprise my children are good enough even when they don’t look that way on the surface.
Delighting and surprising my children is exactly what I had in mind when I decided to try the vegan version of “jello” fruit cups since it’s a rare treat around here. Vegan “jello” uses agar agar (which comes from seaweed) instead of the animal-based gelatin typically found on store shelves. If you want to learn more about how animal-based gelatin is made, here’s the low down from organicauthority.com.
The other advantage of making your own “jello” fruit cups is the ability to control the sugar content by using 100% fruit juice. For this recipe, I chose a cranberry, raspberry, blackberry blend.
I think there were a few contributing factors to these falling apart once I removed them from the muffin tin:
- I used frozen raspberries instead of fresh which increased the water content. Therefore, I recommend using fresh fruit for these.
- I probably needed more agar agar than recommended because I used berries (which affects the geling abilities) and I wanted these to pop out of a muffin tin instead of staying in a dish.
- It took me a few attempts to figure out how to free them from the tin without destroying them, and go figure, it was gravity that came to the rescue.
These "imperfect" vegan fruit cups subtract added sugar and animal-based gelatin and multiply fun.
- 4 cups 100% fruit juice of your choice
- 4-6 tbsp agar agar
- 1/2 cup fresh fruit (apple, pear, banana, berries, oranges, kiwi)
Grease a muffin tin very well with coconut oil. Set aside.
Pour the fruit juice into a large saucepan and sprinkle in the agar agar*. If you plan to add berries, oranges or kiwi, you will need to use 6 T of agar agar. Bring the liquid to a boil, then reduce heat and simmer for 5 minutes.
Using a ladle, carefully pour the liquid into each muffin cup, leaving enough room to add the fruit without the liquid spilling outside the cups.
Add a few pieces of fruit to each cup, then place muffin tin on a jelly roll pan (to catch any spills), and put in the refrigerator for several hours or until set.
To remove fruit cups from the tin, carefully run a knife around the sides of each portion to loosen. Then, over the jelly roll pan, invert the muffin tin upside down at about a 30 degree angle. One by one, run the knife around the side of each fruit cup. Gravity to help the cup to slide out of the tin and onto the pan. You'll want to rotate the muffin tin as you do this so that the fruit cups you are loosening are closest to the jelly roll tin. Use a spatula to scoop up each fruit cup and carefully place in a storage container. If stacking them in one container, separate each layer with a piece of parchment paper. Store in the fridge.
*I used agar agar flakes. You may need to adjust the quantity if using agar agar powder or bars - simply follow those package directions. Not all fruits are compatible with agar agar. To learn more about this, visit this link.
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