AIP Friendly Carob & Coconut Collagen Gummies
These gummies are the kind of treat that feels indulgent but actually works hard for your body — creamy, lightly spiced, and set into satisfying little bites that are genuinely fun to eat. Full-fat coconut milk gives them a rich, velvety base, while carob powder delivers a deep, chocolatey warmth without any of the compounds that make cacao a no-go on a healing protocol. A pinch of Ceylon cinnamon and ground ginger round out the flavor with gentle spice, and honey keeps the sweetness natural and clean. The real functional power here comes from the combination of unflavored collagen peptides and powdered gelatin, which together create that perfect chewy texture while supporting gut lining and connective tissue — two priorities that sit at the heart of this way of eating. The whole process is straightforward: bloom the gelatin, whisk everything together over low heat, pour into molds, and let the fridge do the rest. With 16 servings per batch, you can keep a stash on hand all week for a quick snack that never feels like a compromise. They store beautifully in an airtight container, so making them ahead is genuinely worth it.
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Learn more →Ingredients
16 servings
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp carob powder
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea salt
- 3 tbsp collagen peptides (unflavored)
- 3 packets (21g total) unflavored powdered gelatin
- ¼ cup cold water
- 1 tsp vanilla powder (optional)
Instructions
- 1
Pour the cold water into a small saucepan and sprinkle the gelatin evenly over the surface. Let it sit undisturbed for 5 minutes until the gelatin has fully absorbed the water and the surface looks matte and swollen.
- 2
Add the coconut milk, carob powder, honey, ground ginger, Ceylon cinnamon, salt, and vanilla powder (if using) to the saucepan with the bloomed gelatin. Whisk over medium-low heat until the gelatin is fully dissolved and the mixture is smooth and steaming, about 4–5 minutes — do not let it boil. Whisk in the collagen peptides until completely dissolved with no visible lumps.
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