"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Sleep Easy Lavender Fudge

By Georgia Bellas

I Quit Sugar - Sleep Easy Lavender Fudge
Photo by: Phoebe McCreath
  • 15 servings
  • Prep - 10 mins
    Cooking - 1 hour
  • Total - 1 hour 10 mins
I Quit Sugar - Sleep Easy Lavender Fudge
Photo by: Phoebe McCreath

Lavender not only smells incredible, it has a host of health benefits too and has been shown to reduce anxiety, promote sleep and relaxation! We’ve created the ultimate late night treat combining this fragrant flower, our gut-healthy gelatin and delicious coconut - for a midnight snack you don’t need to feel guilty about!  

Servings: 15
Preparation: 10 mins
Cooking: 1 hour

Ingredients

  • 3 1/2 tablespoons I Quit Sugar Gut Lovin' Gelatin.
  • 1/2 cup almond milk.
  • 1/4 cup full-fat coconut milk.
  • 2 drops lavender essence.
  • 3–4 drops liquid stevia.
  • 1 teaspoon dried lavender.

Directions

1. Dissolve the gelatin in ⅓ cup of cold water and let it sit for 5 minutes, until it has become gel-like.

2. Gently heat the almond milk and coconut milk in a saucepan until almost boiling, remove from the heat and stir in the stevia and lavender. Stir in the gelatin and whisk vigorously until no lumps remain, alternatively use a stick blender.

3. Pour mixture into a 10 x 15 cm glass or plastic container. Sprinkle the top with dried lavender and refrigerate for 1 hour, or until set. Cut into squares and store in the fridge in an airtight container for up to a week.


Lavender not only smells incredible, it has a host of health benefits too and has been shown to reduce anxiety, promote sleep and relaxation! We’ve created the ultimate late night treat combining this fragrant flower, our gut-healthy gelatin and delicious coconut - for a midnight snack you don’t need to feel guilty about!

Ingredients

  • 3 1/2 tablespoons I Quit Sugar Gut Lovin' Gelatin.
  • 1/2 cup almond milk.
  • 1/4 cup full-fat coconut milk.
  • 2 drops lavender essence.
  • 3–4 drops liquid stevia.
  • 1 teaspoon dried lavender.

Directions

1. Dissolve the gelatin in ⅓ cup of cold water and let it sit for 5 minutes, until it has become gel-like.

2. Gently heat the almond milk and coconut milk in a saucepan until almost boiling, remove from the heat and stir in the stevia and lavender. Stir in the gelatin and whisk vigorously until no lumps remain, alternatively use a stick blender.

3. Pour mixture into a 10 x 15 cm glass or plastic container. Sprinkle the top with dried lavender and refrigerate for 1 hour, or until set. Cut into squares and store in the fridge in an airtight container for up to a week.