Effortless Fruit Snacks (Print Version)

# Ingredients:

→ Main Mix

01 - ¼ to ½ cup plain apple juice (make sure it's unsweetened)
02 - 1 cup diced fruit of your choice
03 - ¼ teaspoon pure vanilla extract
04 - 3 tablespoons grass-fed collagen-based gelatin
05 - 2 tablespoons unprocessed honey
06 - ¼ cup chopped veggies (peeled if needed)

→ Green Blend

07 - ¼ cup fresh spinach leaves
08 - 1 cup seedless green grapes

→ Red Blend

09 - ¼ cup shredded beets
10 - 1 cup chopped strawberries

→ Orange Blend

11 - 1 cup diced ripe peaches
12 - ¼ cup grated carrots

→ Blue & Purple Blend

13 - ¼ cup shredded zucchini
14 - 1 cup blueberries

# Instructions:

01 - Choose where you want the fruit snacks to harden. You can use one large dish lined with a greased sheet of wax paper or opt for silicone molds on a baking tray for intricate shapes. Whatever you pick, get it all prepped and set nearby so it's ready once your mixture is complete.
02 - Grab your blender and toss in ¼ cup of veggies, a full cup of fruit, and ¼ cup apple juice. Start blending at a slower speed, turning it up as the mix breaks down. Keep going until it’s fully smooth—no chunks allowed! If it’s too thick, add a tablespoon of juice at a time to get the right consistency.
03 - With your veggie-fruit blend smooth and ready, mix in the honey and vanilla. Turn on the blender again for a few seconds to blend it all together. Give it a quick taste. If more sweetness is needed, add a little more honey to balance it out—it’s up to you!
04 - Pour your blended fruit mixture into a small saucepan, then stir in the gelatin powder until it's mixed evenly. Slowly heat the mixture on medium, stirring gently so everything dissolves evenly and the mix feels smooth (not gritty). After about 3 minutes, test the smoothness by rubbing a drop between your fingers. Keep the heat steady and don’t let it boil; that'll mess up the gelatin later.
05 - Quickly pour your warm mixture into the molds or your lined dish. For small molds, use a spoon or dropper for precision. If things start setting too fast, keep the pan warm (with the burner off) so it stays liquid while you work. For a baking dish, pour it in and spread evenly.
06 - Place your filled molds or dish into the fridge to chill for at least two hours. Once firm, you can pop the snacks out of silicone molds or lift the wax-paper layer from the dish. Slice it into smaller pieces using knives or cookie cutters, and stash them in a sealed container for freshness.

# Notes:

01 - These are an awesome homemade alternative to the packaged ones, completely free of fake dyes, flavors, or extra additives.
02 - Be sure to skip kiwi or pineapple; they’ve got special enzymes that stop gelatin from setting.
03 - Keep these in a sealed container in the fridge for two weeks. If you want to store them longer, freezing for up to two months works great.

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