Vegan Apple Strawberry Gelatin Dessert
Deliciously refreshing vegan apple gelatin dessert with strawberries and peaches. Made with Lindauer Zing's sparkling apple seltzer. I've added a coconut milk layer for some added creaminess and a lovely flower surprise when you cut the apple gelatin layer in half. This dessert is vegan, gluten-free, naturally sweetened and naturally colored.
Ingredients
Fruit Layer
- 2 1/4 cup sparkling apple seltzer I used Lindauer Zing's apple seltzer. Can also use unsweetened apple juice
- 2 tbsp maple syrup or sweetener of choice
- 1 1/2 tsp agar agar
- 1 container of fresh strawberries cut into hearts or sliced Use any extras for decorative topping
- 1 can of peaches in pineapple juice
Coconut Layer
- 1 can coconut milk (about 14oz)
- 1/8 cup maple syrup add more if you'd like it to be sweeter
- A pinch of pink Himalayan salt or sea salt
- 2 tsp dragon fruit powder for food coloring, add more for a deeper color.
- 1 1/2 tsp agar agar
Instructions
Fruit Prep
- Remove the stems off the strawberries and thinly slice. Use a small heart shaped cookie cutter to create heart shapes. Save remnants for smoothies.
- Discard the juice from the peaches. Thinly slice the peaches, view images for reference.
- Place heart mold on top of a cutting board for stability. Spray the mold with cooking spray to prevent sticking.
- Place strawberries upside down on the sides of the mold. Then place peaches in between strawberry pieces. Set aside
Coconut Layer Gelatin
- In a small saucepan add the coconut milk, maple syrup and dragon fruit powder ( for color ) and heat over medium heat. Bring to a boil.
- Once boiling add the agar-agar and whisk the mixture well. Continue to whisk for 2 minutes.
- ( This is optional ) Pour coconut mixture into mini heart molds. Make about 12 hearts. Let the molds cool for 10 - 15 min in the fridge.
- (Optional) Pour coconut gelatin in flower molds. Make 6 flowers for each heart. Cool in refrigerator, this solidifies quickly 10 - 15 min. Will be used as a bottom layer surprise.
- Pour the rest of the coconut mixture in a heat-safe mug or bowl and set aside.
Apple Juice Gelatin
- In a a small sauce pan pour apple juice and maple syrup and heat over medium heat. Bring to a boil.
- Add agar-agar and whisk the mixture well. Continue whisking and simmer for 2 minutes. Remove from heat.
- In the mold only pour a little bit of the gelatin mixture just to fill the bottom of the bold, this prevents the fruit from floating. Let this set for 10 minutes.
- Once the gelatin has set slightly, pour the rest of the gelatin mixture to the top of the fruit. Make sure to leave a little bit of space at the top for the coconut layer.
- Remove mini hearts from mold. Place two hearts in each large heart mold with the apple gelatin.
- Place in refrigerator for 1 hr
- Once fruit gelatin has hardened reheat the coconut mixture in the microwave for about 1 min.
- Place the flower-shaped gelatin with flower side down on each large heart mold.
- Pour the coconut mixture to fill the rest of the space in each mold. Place in refrigerator for another 30 - 45 min to cool and solidify.
- To release the fruit molds pour warm water in a large rectangular pan. Water should only reach the bottom of the molds. Place the mold in the warm water for ten seconds. Gently remove the fruit gelatin out of the mold.
- This recipe makes 6 heart desserts. Serve immediately with some fresh strawberries on top and enjoy!
- Store leftovers in an air-tight container in the refrigerator for one week.
Video
Notes
If gelatin solidifies quickly before assembling, just heat it up in a heat-safe mug or bowl in the microwave for 1 min. Then mix well until it turns to a liquid state.