Macros per gummie:
2 cups frozen raspberries, thawed
4 Tbsp gelatine powder
1 cup water
3 tbs coconut sugar
Blend the raspberries on high-speed for about a minute then strain into a bowl to remove the seeds.
In another bowl combine the gelatine powder and 1/2 a cup of water together and set aside
Place the raspberry juice into a saucepan, add in the rest of the water and place onto a low heat, add the gelatine mixture to the saucepan and whisk until dissolved. Once everything is combined immediately remove from the heat.
Pour the mixture into silicone moulds that have been sprayed with non-stick cooking spray and place into the fridge to set for at least 4 hours. Store these in the fridge.