If you’re craving candy corn but you just know its packed full of sugar and artificial preservatives and additives and colouring, try these babies! They’re amazing for adults and kids, and they contain only 100% natural ingredients with no refined sugar! They’re gluten free, dairy free and they just look so. Cute!
They’re also great to wrapping up individually and giving to little trick or treaters.
With three layers of jelly to create the infamous candy corn stripes of yellow, orange and white, these are super easy to make and you can cut them however you like – either into cubes, longs or the classic candy corn shapes – triangles.
We’ve used agar agar as a gelatine alternative making them 100% plant based lollies and incredibly tasty and healthy. They don’t taste like the traditional candy corn sweets, as we’ve used carrot and orange juice, cashews and pineapple juice, but they are delicious, they look super cute and they’re healthy so you don’t have to have post-candy-corn-feast-guilt and you don’t have to deal with the post sugar rush!
These are perfect for Halloween party snacks, thanksgiving morning tea and also for trick or treater recipes and equally delicious to have in the fridge for snacking on. They’re basically just honey, fruit and nuts in a jelly so they’re a 100% guilt-free healthy treat that also provides you with vitamin C.
Give them a go and if you love them, share on social! Just tag us in: @steensmanukahoney or use the hashtag #steenssweetness
2 tbsp Cashew nuts
4 tbsp Manuka honey
4½ tsp Agar agar powder (from seaweed – a veggie alternative to gelatin)
1 tsp Vanilla extract
½ cup / 120 ml Orange juice
½ cup / 120 ml Carrot juice
1 cup / 240 ml Pineapple Juice
Into a blender jug add the cashew nuts, 1-2 tbsp of manuka honey, the vanilla and a cup / 240 ml of water. Blend until smooth.
Pour the cashew mixture into a pan, add 1½ tsp of agar agar and simmer for 5 mins on a low heat. Stir constantly to stop the bottom from burning.
Let the cashew mixture cool for 5 mins and then pour into a dish that’s about 6″ by 4″. Then place in the freezer.
Add the orange and carrot juice into a pan with 1-2 tbsp manuka honey, 1½ tsp of agar agar and bring to a boil then simmer for 5 mins.
Let the orange mixture cool for 5 mins then pour on top of the cashew layer in the dish and place back in the freezer.
Repeat steps 4-5 for the pineapple juice.
The mixture should be set in 15 mins in the freezer. Once it feels firm take it out.
Push the sweet mixture out of the dish and then slice length ways.
Cut each slice into triangles and they are ready to eat.
Store in the fridge and eat within 3 days, or wrap in little bits of baking paper and hand out as candy for your little trick or treaters!