These Chocolate Gelatin Bars are amazing! They are full of minerals (from the cocoa powder), healthy saturated fat and protein. These are a nice post workout snack (or any snack for that matter) and a great treat for kids too!
Chocolate Gelatin Bars
Ingredients:
- 3 tablespoons gelatin – Where to find gelatin
- 1/2 cup cold water
- 1 1/4 cup boiling water
- 3 cups homemade chocolate chips or soy free chocolate chips
Instructions:
- Pour cold water and gelatin into a blender and allow the gelatin to set for 3-5 minutes.
- Pour boiling water over gelatin and add chocolate chips
- Place a thick towel over top of blender to protect your hands from being burned by the water.
- Carefully blend mixture until it is combined.
- Pour into a greased 8×8 glass dish.
- Refrigerate until firm. Cut into squares before serving.
Chocolate Gelatin Bars
Ingredients
- 3 tablespoons gelatin
- 1/2 cup cold water
- 1 1/4 cup boiling water
- 3 cups homemade chocolate chips or soy free chocolate chips.
Instructions
- Pour cold water and gelatin into a blender and allow the gelatin to set for 3-5 minutes.
- Pour boiling water over gelatin and add chocolate chips
- Place a thick towel over top of blender to protect your hands from being burned by the water.
- Carefully blend mixture until it is combined.
- Pour into a greased 8×8 glass pan.
- Refrigerate until firm. Cut into squares before serving.
This recipe is adapted from Functional Performance System and wikia
Last Updated on
Mel
September 22, 2017 at 10:15 amJust made these for the first time a couple nights ago, and now that this batch is nearly gone I thought I’d leave a comment.
I never made any gelatin recipes before(aside from making traditional gelatinous meat stock for GAPS diet) and this one came out quite well!
The flavor is mild but tasty.
I first made 1 batch of the recipe for the homemade chocolate chips(linked in ingredient list) but since I was going to use it right away, I didn’t freeze and chop into chunks. Then I followed the rest of the recipe with the gelatin, water, and blending. Finally I greased an 8×8 pan with ghee and poured it in. Into the fridge to firm up.
What I would do differently next time is to first off let the chocolate cool down way more before blending, and/or be careful not to over heat it. Because when I poured it into the pan to firm the mixture was still quite hot, so the finished product ended up with large drops of ghee floating on the surface. I also would probably add another tablespoon or two of raw honey(my preferred sweetener) to the chocolate, to make it just a tiny bit sweeter. I might consider adding slightly more vanilla for this recipe, too. Because as I mentioned, the flavor was quite mild, but still very good. I’d just adjust it a bit to my preference.
Thanks for sharing this recipe! I will definitely make it again, it was really easy, fun, and provides the super nutritious substance of grass fed beef gelatin! 🙂
Gigi
January 19, 2017 at 4:18 pmI love your recipe for gelatin chocolate bars, do you have anymore recipes for gelatin bars. I have severe ibs and am trying gelatin for the first time. Thanks in advance if you have anything for me.
★★★★★
Alison
August 18, 2016 at 12:24 amI don’t get it. You said
“Pour cold water and gelatin into a blender and allow the gelatin to set for 3-5 minutes.
Pour boiling water over gelatin and add chocolate chips”. Am i supposed to pour boiling water over the gelatin directly? Or am i supposed to pour it in a different bowl on which the gelatin bowl will sit so the gelatin dissolves and then add chocolate chips? Because if you add even a drop of water to chocolate, it starts to shrink and doesn’t looks at all like the pic you posted.
zakeera
August 4, 2016 at 2:24 amHi. I love your website. Can i add to the chocolate gelatin bar receipe some cruched nuts, oats, etc, that is after the blended process ? I’m looking for an energy bar sort of recipe that uses gelatin. thanks
★★★★★
Janet
September 7, 2015 at 1:20 amI have substituted carob powder with a small amount of Grade B maple syrup for the chocolate and the gelatin turns out very well. Carob is less expensive than chocolate and is nutrient dense with even more benefits than chocolate. You don’t have to use as much sweetener as the carob is naturally sweet.
Jasmine Ward
April 24, 2014 at 9:10 pmCould this maybe be done in a stand mixer, like when you make marshmallows? And I’m curious as to what the texture is like, too. 🙂
Christina M
August 18, 2013 at 1:02 pmDoes your recipe for chocolate chips yield 3 cups of chips? I would prefer to make this prior to the chocolate chips “setting” to make it easier but I’m not sure what 3 cups of the actual chips would equal in liquid. Or is it best to do it with “set” chocolate?
Jill H.
July 18, 2013 at 8:57 amhow do you store there?
Jill H.
July 18, 2013 at 8:58 amhow do you store these? In the fridge or on the counter…is what I meant to say. 🙂
slee
July 17, 2013 at 6:24 pmis it possible to just melt the choc chips over a boiler and whisk the ingreds together in big bowl? (don’t have a blender!)
kelly
June 5, 2013 at 2:23 pmomg! I think these would be great to do like marshmallows, I’m afraid otherwise the texture might be hard to handle. but…awesome idea!!
Stephanie@StephanieBlue.com
March 12, 2013 at 7:22 amJuste ordered some gelatin and can’t wait to try these. I am curious abut the texture. What would you compare it to? Jello?
Sandkpete
January 18, 2013 at 1:39 pmnot sure how chocolate gelatin will taste but is the easiest thing I ever made and licking the bowl is delicious
Jen
January 13, 2013 at 12:35 amHello, can I just add cacao powder and coconut oil instead of the chips?
Tiffany @ The Coconut Mama
January 13, 2013 at 9:10 amThe chocolate chips are made of coconut oil, cocoa powder and honey, so you could do that. These bars won’t taste very good without the honey to sweeten it though. The homemade chocolate chip recipe above is very easy to make btw 🙂
20somethingallergies
January 11, 2013 at 2:47 pmHow fun! We’re definitely making these next week.
Kathleen Chattic
January 7, 2013 at 8:41 pmWhat is the texture/consistency of these when finished? Are they like marshmallow or jello soft? Or do they get harder?
Eva Blanda
January 7, 2013 at 12:16 pmWhen we’re talking blender are you referring to a bench mixer or a food processor? Bench mixer I can understand (this recipe looks a bit like making marshmallow and that goes everywhere), but a food processor won’t operate without a lid on. Also, could you just use the cocoa powder rather than the choc chips or do the other components of your choc chips help with the overall consistency?
Tiffany @ The Coconut Mama
January 7, 2013 at 1:54 pmJust a simple blender like this one – http://amzn.to/UwBIZx
I would use chocolate chips. Chips have a mix of saturated fat, coconut and sugar. They sweeten these. If you look at my homemade chocolate chip recipe you will see that it is really easy to make 🙂
Katie P.
January 7, 2013 at 9:29 amOh! So interesting, chocolate gelatin sounds very…different – but I bet it would amazing!
Laura
January 7, 2013 at 4:13 am‘Place a thick towel over top of blender to protect your hands from being burned by the water.’ What is wrong with using the blender lid instead of your hands?
Sara
January 7, 2013 at 6:44 amThe lid traps the steam and it will explode.
The Coconut Mama
January 7, 2013 at 7:49 amSome of the steam blows out when you blend the ingredients together.
Tiffany @ The Coconut Mama
January 7, 2013 at 1:52 pmThe steam can blow out and burn you if your not careful.
Meghan_richey
January 7, 2013 at 10:03 pmYou want to let the steam escape through the towel, otherwise the building pressure will blow the lid off.
Jacquie
July 21, 2014 at 7:43 pmMaybe it wasn’t clear in the post- you put the blender LID on and then hold the lid down with a towel and your hands. The towel doesn’t replace the lid.