These "imperfect" vegan fruit cups subtract added sugar and animal-based gelatin and multiply fun.
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.