Bulletproof Coffee Gummies
BulletProof Coffee Gummies – Healthy Energy Shots!
If you have been around long, you might know I am a huge fan of coffee. I recently discovered bulletproof coffee and I LOVE IT. It tastes amazing and is such a healthy energy boost that provides a lot of nutrition too. I was thinking about my upcoming road trip and energy while driving and it occurred to me that it would be awesome to have some portable energy shots using the same recipe. So, with a little bit of experimentation I developed these bulletproof coffee gummies. In addition to being healthy energy shots, they have the added benefit of grass fed gelatin, which is healthy and nourishing for so many reasons!
Recipe: Bulletproof coffee gummies
1 cup hot fresh brewed organic coffee
1 TBSP grass fed butter
1TBSP Organic coconut oil
1TBSP organic vanilla extract
5 TBSP grass fed gelatin
Sweeten to taste with stevia, honey or maple syrup
Blend all in your blender until mixed well and frothy. Pour into candy molds and put in the fridge until set (time varies from 20 minutes to 2 hours). Pop out of the molds and store in a baggy or jar until you are ready to eat them. These travel very well and provide a quick energy boost along with healthy fats and protein!
Please let me know how you like them!
If you enjoyed this recipe, check out:
Easily add gelatin to your coffee or tea
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DISCLAIMER: I am not a doctor and the statements on this blog have not been evaluated by the FDA. Any products or techniques mentioned are not intended to diagnose, treat, cure, or prevent any disease. I am just a mom who shares what works for me!
March 6, 2014 @ 12:12 pm
Wow, these sound awesome! As soon as I get some more gelatin, I’ll have to try these. 🙂
April 17, 2014 @ 1:18 am
In place of grass fed butter can I use ghee & regular gelatin?
April 17, 2014 @ 3:33 am
Yes!
March 7, 2014 @ 7:27 pm
I’ve got everything but the candy mold; as soon as it arrives, this is getting tried!
March 8, 2014 @ 1:18 am
Wondering what the carb and fiber count might be on these??
March 8, 2014 @ 2:23 am
I’m not sure. These are high protein, but carbs would depend on what you use to sweeten. I used stevia, so it was very low carb.
March 9, 2014 @ 1:47 pm
Kristen, What Is The Two Tone Color? Does It Just Foretaste When It Is Seeing In The Molds. Could You See If You Could Figure The Net Carbs, FaT, Fiber And Calories For Us All Please. I Want To Follow You Also But I Can’t Find A Follow Button.
March 10, 2014 @ 5:11 am
The two tone color is the coffee layering with the butter and cream. I’m not a big fan of counting calories, carbs and fats. I personally try to eat a balanced, real food diet that includes every food group rather than micromanaging nutrients. 🙂
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March 24, 2017 @ 5:56 pm
How much Stevia did you use?
March 8, 2014 @ 5:39 am
Excellent idea. The gelatin is a much better price at Great Lakes Site: http://greatlakesgelatin.com/storefront/index.php/consumer.html, but you have to pay for shipping and buy in a larger quantity.
March 8, 2014 @ 1:22 pm
Good to know!
March 26, 2018 @ 1:20 pm
Just so folks know they don’t offer shipping to Canada. I buy mine through Amazon.ca.
March 9, 2014 @ 1:48 pm
Kristen, What Is The Two Tone Color? Does It Just Foretaste When It Is Seeing In The Molds. Could You See If You Could Figure The Net Carbs, FaT, Fiber And Calories For Us All Please. I Want To Follow You Also But I Can’t Find A Follow Button.
March 10, 2014 @ 9:20 pm
I want to eat all the coffee gummies. 🙂 I will have to make these soon… maybe today.
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March 11, 2014 @ 8:33 pm
I have a collection of gummy recipes, but still haven’t actually made any of them (though I’ll probably try my first batch later this afternoon!), so I don’t have any experience with them just yet… Can you elaborate a little on how well they travel, please? My husband and I are planning a brief excursion to Disneyland at the beginning of June (so it should be quite warm but not quite properly hot yet), and I’m thinking that these might be a good snack to take along into the park. Do they need to be kept refrigerated/cool at all? Or do you think they’d hold up well in a backpack sans cooler with sun beating down on it at various parts of the day? Thanks!
March 12, 2014 @ 12:27 am
They travel fairly well, although I have never tried them in the heat. They would do great in a cooler. However they can be made firmer and thicker with more gelatin so you might experiment before you go with the regular recipe and then try it increasing the gelatin to add firmness. Have fun!
March 12, 2014 @ 12:39 am
Great! I will do that. It’s always fun to have a reason to experiment! Thanks again.
March 13, 2014 @ 1:32 am
I will make them tonight for a getaway this weekend. Question: they sound more like finger Jello. Gummies are made with cornstarch. I guess I will figure it out when I make them. Either would be great.
March 13, 2014 @ 4:42 am
Please let me know how they turned out!
March 13, 2014 @ 8:24 pm
As this recipe is written (with 5 tablespoons of the gelatin) the gummies turn out to be better “Super Bouncing Balls” than gummies. I am running the recipe again with 1 TBsp of gelatin and they are MUCH better.
I would suggest trying with 1 TBsp of Gelatin – experiment right around that amount and see if it works for you. I also added 1 tsp of Coffee extract to enhance the coffee flavor….
March 13, 2014 @ 9:40 pm
Great idea! Different people like different amounts of gelatin!
September 3, 2014 @ 1:49 pm
You have the patience of a saint.
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March 14, 2014 @ 9:42 pm
just made these, wish i would have added a bit of sweetener, and the colours didn’t separate like yours, but still very lovely. put them into mini silicon muffin cups to chill.
March 15, 2014 @ 12:56 am
I tried them unsweetened, but I didn’t enjoy them as much, even though I always drink my coffee unsweetened. Maybe because I expect gummies to be sweet?
March 16, 2014 @ 6:37 pm
Could you substitute Pectin for the Gelatin, without affecting the end result? Asking for those who are lacto-ovo vegetarians.
March 17, 2014 @ 12:31 am
I don’t know, but you should try it and let me know!
September 4, 2014 @ 8:35 pm
You need 5 cups of sugar to one powdered package of pectin in order for it to set properly. Otherwise you will end up with a liqidy mess. You might want to try agar agar.
October 22, 2014 @ 3:20 am
While regular pectin would require a LOT of sugar plus heat to activate it, you might consider trying this with Pomona’s Universal Pectin that doesn’t need sugar (but it might need more heat than the coffee naturally provides straight from the pot).
March 23, 2014 @ 1:23 am
Genius~!
Thank you so much for Sharing~!
My son isn’t a huge fan of coffee however, we recently had dinner at a Thai restaurant and they gave those lil’ coffee candies with the check. He LVOED them ~!
So I’ll be sending some of these to Afghanistan for him and his men.
I’m sure they will appreciate that they are homemade and nutritious~~!
God bless
March 27, 2014 @ 7:51 pm
I just made these and can’t wait to try them. A tip for anyone who (like me) used their vitamix for this and got stuck with gelatin cemented all up the sides and on the lid — vinegar melts the gelatin. I have some white vinegar I use for cleaning and about half a cup of that in the mixer for a few seconds melted it enough to clean easily. Thanks for the great recipes!
March 27, 2014 @ 9:23 pm
I always whisk mine with a hand whisk in a saucepan and warm it. I never thought of using a blender. Does it work well?
April 2, 2014 @ 7:50 pm
I made these, but they wouldn’t “pop” out of the molds (I have silicone) do you recommend oiling the mols before hand? Or anything else I can do?
April 2, 2014 @ 7:50 pm
*molds
April 2, 2014 @ 8:25 pm
Sometimes when I don’t put enough gelatin mine don’t pop out, but oiling definitely helps.
April 2, 2014 @ 9:49 pm
I will try it next time, thank you 🙂
April 3, 2014 @ 9:20 pm
I tried these this morning. LOVE, LOVE, LOVE them!!!!! I think I will be trying with a bit less gelatin and I may add a maple syrup instead of honey. AMAZING
April 3, 2014 @ 9:26 pm
I am so glad you enjoyed!
April 4, 2014 @ 7:15 pm
Wow these look amazing. I have the gelatin and all the ingredients and just need to order the molds. I love bulletproof coffee recipe and know I will love this. Great pictures and instructions too. Thanks.
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April 14, 2014 @ 5:05 pm
How many of these are supposed to be consumed at a time? Or do you just take one when you feel you need it?
April 14, 2014 @ 5:58 pm
I just eat a couple when I want a boost. They are as strong as regularly coffee of the same amount (but with a boost of protein and healthy fats), so it won’t hurt you to eat several at a time.
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May 25, 2014 @ 7:04 pm
I agree with Chris Meredith, who called them “super bouncing balls.” Even before reading that comment just now, I knew 5 Tbsp was too much for one cup of coffee. Great Lakes gelatin states 1 Tbsp will gel 2 cups, and usually these “jiggler” or “gummy” things call for double the usual amount. Still, after special ordering the gelatin and purchasing the silicone mold, I WANTED them to be delightful.
At half the called for gelatin:coffee ration — I doubled all ingredients when the gelatin would not adequately soften in even 1/2 cup cool water — the texture is still rubbery and reminds me of … well, chewing an art gum eraser as a kid 🙂
Flavor is okay… mine are not layered either, but remained creamy in color since well frothed with immersion blender before pouring into molds. Oh, and I started with double-strength coffee.
– Maryjean Gregory
We might try again, but agree with Chris again: 1 Tbsp. gelatin per cup for next go round.
July 31, 2014 @ 12:19 pm
I’m totally hooked on my own bulletproof coffee, and these would definitely be worth making and trying!
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August 19, 2014 @ 10:15 pm
Thank you for the recipe! I hand whisked mine, and don’t believe they got mixed enough. They separated, and the coco oil is a flaky top crust. I also didn’t like the sound of bouncy balls, so I halved the gelatin… Mine were barely jello consistency!
I will follow Kirsten’s original recipe this time!
Thank you so much for the idea!
August 20, 2014 @ 11:36 am
I’m so glad you liked it. I have never had a problem with mine being like bouncy balls. IT seems to be the perfect about of gelatin to achieve a gummie texture rather than a jello.
September 2, 2014 @ 11:37 pm
I doubled the BPC and used the 5 Tbs and I think it turned out pretty good. I might try a little less but the came out of my silicon ice cube traces when I slid a knife around the edges.
September 2, 2014 @ 11:41 pm
Oh good! Yeah, some people really like the texture with the amount of gelatin in the recipe, but for others, they prefer a more jello consistency and use quite a bit less.
September 3, 2014 @ 2:29 am
These are so yummy!
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September 18, 2014 @ 5:31 pm
Is there supposed to be cream in this recipe (2T?) like your bulletproof coffee recipe? You mentioned a cream/butter layer, but I don’t see cream in the ingredient list. Thanks! Can’t wait to try it 🙂
September 19, 2014 @ 3:23 am
I made them without cream (butter provides creaminess), but they are also excellent with cream. So that is a matter of personal preference!
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October 8, 2014 @ 1:28 am
I have some of these gelling in my fridge right now and can’t wait to try them tomorrow morning! Thanks so much for sharing this recipe. I just recently discovered the whole bullet proof coffee thing and was thrilled to find ghee at my local publix. I used 4 tbs gelatin, 3 cups coffee, 3 tbs ghee, 3 tbs coconut oil, 3 packets stevia in the raw, and 1 tsp vanilla extract. I put 3 ghirardelli semi sweet chips in the bottom of 2 oz cups and filled 15 perfectly. The only slight issue I’ve had so far is that there was so much foam that some may end up being smaller I guess if the foam dissipates. Next time I would probably spoon the foam evenly into the cups then pour. My gelatin did clump too, even with my ninja blender, so I think I would take one of the other reader’s suggestion and dissolve it first next time. Oh, and I sprinkled cinnamon on top. Mmmmmmm!
October 8, 2014 @ 2:52 am
Yikes two ounce cups are too big. Mine were about the consistency of hardboiled egg whites- not quite what I was going for! Ordering cute flip flop candy molds and more gelatin. Will definitely follow the recipe more closely next time, and make smaller gummies. Cinnamon was a great addition though.
October 9, 2014 @ 3:21 pm
Yeah, I think size of the gummies can make a huge difference!
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October 23, 2014 @ 1:54 am
Are the measurements correct in the recipe posted? I made these tonight and halved the recipe because I did not have gelatin. They turn out super rubbery and had no coffee flavor at all :(. Not sure what went wrong.
October 23, 2014 @ 6:23 pm
That is exactly how I made them. Some people have said this before, but I’m not sure why this happens sometimes, since it works just fine for most people. Were you using grass fed gelatin?
November 4, 2014 @ 4:19 pm
Thanks so much for this recipe! I made them last night, and I’m considering a few tweaks, but they’re great! One question – how, exactly, did you create the layers? How did you make the coffee layer, and how did you make the butter layer? I followed the instructions above, and it created an emulsion that wouldn’t separate. I love the separated look and would like to replicate it, but want it to taste just as amazing! Thanks!
November 5, 2014 @ 1:45 pm
Mine separated on it’s own. Maybe your blender is better that mine, lol! I didn’t do anything special.
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November 8, 2014 @ 2:10 pm
How many does this make and how many are in a serving?
Thanks!!
November 10, 2014 @ 4:03 am
That depends completely on how big your candy molds are and how much liquid you put in each one.
November 23, 2014 @ 4:50 pm
I substituted vegetarian gelatin since I am not up for ingesting horses hooves or cowhide, but it was a flop. The top of them firmed up but the bottom stayed a mushy mess. Any ideas on how to make this work without regular gelatin?
November 24, 2014 @ 5:28 am
I’m not sure. I’ve never used vegetarian gelatin, since gelatin from grass fed animals is so incredibly nutrient dense, I consider it an essential part of my diet.
November 24, 2014 @ 6:14 am
Gah! Wikipedia says that Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish.
Really want to make these; they look great!
Do any of the other veggie readers have any thoughts?
January 12, 2015 @ 3:17 am
Jeryldine, it is important to use grass-fed gelatin. This means it comes from animals who are raised on pastures, treated humanely, and eat a natural healthy diet. This way you are getting the healthiest gelatin possible, packed with nutrients, which is incredibly good for you. I would never eat gelatin that came from random animals that were not grass-fed.
January 14, 2015 @ 11:06 am
I completely agree about the grass fed gelatin. It also just occurred to me that maybe some of the differences people are finding in consistency have to do with the different types of gelatin being used.
December 11, 2014 @ 5:51 pm
I made these per recipe with a heart shape mold. This is by far the best energy snack! A huge hit with my co-workers!
January 8, 2015 @ 3:41 am
I made these but only used 2 TBSP of gelatin and they still came out very thick, in the future I will only use 1 TBSP, it shouldnt need so much since the butter and oil are also close to solid at room temp that helps solidfy as well. But otherwise very good! Mine didnt seperate in color, they were just light brown all over so not as attractive but very yummy, thank you.
January 9, 2015 @ 2:26 pm
This turned out excellent. I tried it in a candy mold but I found that an ice tray works wonderfully albeit not as cute. It also helps to use up those unsweetened flavoured coffee that I usually have sitting around the house.
They are much better chilled than not – but hold together well at room temperature unlike fat bombs.
January 14, 2015 @ 4:58 pm
I made these a few days ago and they turned out wonderful. After reading many of the comments I was worried about them being too rubbery, so I used a little less than 4 Tbs. of gelatin. They are the perfect texture. I used the measurements above for the rest of the ingredients and also added 1 Tbsp of maple syrup since that is how I usually sweeten my coffee. They are really good. I also don’t have the two-tone color as I blended them in my blender quite well. They came out the a nice solid light mocha color. Thank you for this recipe.
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January 16, 2015 @ 7:06 pm
If one is dairy-free, could the butter simply be left out? Or would you suggest replacing it with another Tablespoon of coconut oil?
January 22, 2015 @ 9:39 pm
Maybe use a TBSP and a half of butter. Or you could do Ghee
January 28, 2015 @ 1:53 pm
Thank you for this! I’d just finished a cup when I saw this on pinterest; I couldn’t wait to try them, so I made them with what I had. Knox gelatin and silicone ice molds. They taste so good! 😀
May 5, 2015 @ 5:56 am
How many packets of Knox did you use for the recipe?
May 5, 2015 @ 11:09 pm
I did not use packets of knox. I used the specified amount of grass fed gelatin.
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February 2, 2015 @ 4:30 pm
Made these last night and they turned out amazing! They taste exactly like bulletproof coffee!
Based off of other user’s comments (and the recommendations on the gelatin package) I only used 2 TBSP of gelatin. They set up super nicely, but lose a bit of their ‘gummines’ if not kept cold.
I used an emulsion blender, and was able to get the beautiful layering as shown in the photos.
Instead of using a candy mold, I lined a small baking pan with parchment paper and let it set up in that. Then just cut it into squares.
As there was a lot going on in my kitchen when I was making them I missed putting in the sweetener, and am glad that I didn’t. After not using sweetener in my coffee for quite a while I find that the coconut oil makes it sweet enough for me.
Will definitely make again!
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Coffee gummies. SO GOOD. It’s like returning to how coffee was originally consumed, eaten.
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June 1, 2015 @ 6:13 pm
I’m just starting with the Bulletproof diet and have been looking for some easy snacking ideas and this sound wonderful. I will definitely try these out.
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November 23, 2015 @ 4:01 pm
I gave these a shot following the recipe exactly, turns out my candy mold couldn’t support an entire cup of coffee+ingredients. I could only use about half of the mixture total. They came out great, they were kind of bouncy like jello. However, I decided to leave them out in a glass container on the counter and the next morning they were super droopy and weird tasting. I had to toss them.
How do you all store these? Is it possible to make a hard candy instead of jello type?
January 4, 2016 @ 8:57 pm
I would store them in the fridge, airtight container to keep them fresh.
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September 5, 2016 @ 5:16 am
I’m new to keto eating and just found this great-sounding recipe. I recently bought some collagen to use in my bulletproof coffee. Is that the same thing as gelatin? Can I just use the collagen that I have on hand? It’s grass-fed, very high quality. Thanks!
September 13, 2016 @ 8:02 pm
I don’t know if it’s the same. Try it and let us know!
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March 4, 2017 @ 7:15 am
The dish is delicious.I tried it and my kids love it. BULLETPROOF COFFEE GUMMIES ROCKS.I want to thank you for this Informative and interesting blog.
April 7, 2017 @ 10:21 pm
I’m in the UK; I have found powdered gelatin, in individual packs. Each pack is 1.5 tbsps but 5 tbsps seems an awful lot… I read on the packaging that one small packet is sufficient for 1 pint of fluid, and is the equivalent of 4 sheets of gelatin.
Will one sachet be enough then? because if I put in the equivalent of 5tbsps, I’m going to end up with something particularly solid, I would guess, in that concentration….?
April 7, 2017 @ 10:50 pm
I’m in the UK; I have found powdered gelatin, in individual packs. Each pack is 1.5 tbsps but 5 tbsps seems an awful lot… I read on the packaging that one small packet is sufficient for 1 pint of fluid, and is the equivalent of 4 sheets of gelatin.
Will one sachet be enough then? because if I put in the equivalent of 5tbsps, I’m going to end up with something particularly solid, I would guess, in that concentration….?
April 14, 2017 @ 7:21 pm
try it and adjust to your firmness. Less powder yields a soft, jiggly gelatin. The more powder yields a firmer, more candy-like gel.
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February 16, 2018 @ 11:55 pm
Can these be made without the coconut oil?
March 23, 2018 @ 8:31 pm
Try it and let me know!
November 8, 2018 @ 4:49 pm
I was super excited to try this. I didn’t use the whole amount of gelatin, I only used 4 tbs instead of 5 and mine are super gummy. Almost unpleasant to eat. Any suggestions?
December 5, 2018 @ 3:34 pm
Use less gelatin. This seems to be very individual in preference. Some people also enjoy sweetening them more.
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September 3, 2019 @ 1:32 pm
My goodness, nothing so simple and so satisfying as this coffee. Thanks for sharing!
September 3, 2019 @ 3:08 pm
I’m so glad you like it!
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