Easily make healthy candies yourself with fruit and Agaranta. Our healthy candy recipes and candy moulds are very popular, we think you will love them! Pop these candies into the lunchbox as a healthy treat! Because of the Agaranta they will not ‘melt’. In a sealed container they can be stored in the fridge for 5 days.
Add Agaranta to a cold liquid, such as pureed fruit. Heat the puree and keep stirring until it is completely dissolved, so that there are no lumps. Agaranta starts to set at room temperature, so don’t let it cool too much before pouring it into a candy mold or mixing it with other ingredients. If it has cooled down too much, you can simply heat it up again.
Why make your own candies
The appeal of a candy is usually in its shape and color. If you make candies from fruit, the figures get the most beautiful colours, they are healthy, without added sugars and very tasty! We have a large assortment of candy moulds, just choose your favorite! Does your child have a food allergy? If you make candies yourself, you can be sure that it does not contain ingredients that your child cannot tolerate.
Agaranta
You need a binder to give the candies shape and structure. We make our candies with Agaranta. Agaranta replaces gelatin and agar agar. Gelatin is not vegetarian, it binds less strongly and you need more of it in proportion. Agar agar also has a less strong binding power, but it is vegetable and vegetarian. Candies made from agar agar can only be kept in the refrigerator, they will ‘melt’ outside the refrigerator.
Agaranta has a stronger binding effect than gelatin and agar agar. Agaranta comes from seaweed, combined with arrowroot. Arrowroot is a high-quality starch from the rhizome of the tropical plant Arrowroot. Arrowroot has the same binding power as cornstarch or potato starch. It is vegetable, tasteless and contains no fat, making it very easy to digest. The combination of these two ingredients results in a smooth and firm consistency.
The ratio of Agaranta and gelatin is: 6 grams of Agaranta is equal to 6 gelatin sheets.
Foodsafe silicone molds
All our candy moulds are made from 100% foodgrade silicone. This is a completely foodsafe and hypoallergenic material. It is harmless to humans and the environment.
Recipes Healthy sweets
With the quantities in the recipes below you fill approximately 1 mold (with a capacity of 100 ml.) Sweeten the candies with honey or vanilla. Always make sure that the mixture is viscous before filling the candy mold.
Agaranta, gelatin or agar agar
The ratio of Agaranta and gelatin is: 6 grams of Agaranta is equal to 6 gelatin sheets.
These recipes are all made on the basis of Agaranta. When using an Agar agar or gelatin, the binding will be different. You can experiment with this yourself.
Necessities:
– Blender
– Candy mould
Strawberry-grape candies
Ingredients:
– 50 grams of grapes
– 50 grams of strawberries
– 1/2 tsp. vanilla powder
– 6 grams Agaranta
Preparation:
– Puree the grapes and sieve the skins from the juice.
– Puree the strawberries and mix with the grape juice.
– Stir the Agaranta and vanilla into the mixture.
– Bring the mixture to a boil in a pan while stirring and keep stirring until the Agaranta is completely dissolved, so that no lumps form.
– Cook for 2 minutes (keep stirring) over low heat until it becomes a viscous mixture.
– Remove the pan from the heat and fill the candy mold with the mixture.
– Let it set for at least an hour at room temperature or let it set in the refrigerator for at least half an hour.
Strawberry-banana candies
Ingredients:
– 100 grams of strawberries
– 100 grams of banana
– 2 tbsp lemon juice
– 6 grams of Agaranta
Preparation:
– Puree the strawberries and the banana together.
– Stir the Agaranta and lemon juice into the mixture.
– Bring the mixture to a boil in a pan while stirring and keep stirring until the Agaranta is completely dissolved, so that no lumps form.
– Cook for 2 minutes (keep stirring) over low heat until it becomes a viscous mixture.
– Remove the pan from the heat.
* Taste if you find it sweet enough, if necessary make it sweeter by adding 1 to 2 tsp. honey or 1 tsp. adding vanilla.
– Fill the candy mold immediately because the mixture solidifies quickly.
Pineapple candies
Ingredients:
– 200 grams of pineapple
– 6 grams of Agaranta
– Optional: 25 ml. full fat yogurt or coconut yogurt
Preparation:
– Puree the pineapple and stir in the Agaranta.
– Bring the puree to the boil in a pan while stirring and keep stirring until the Agaranta is completely dissolved, so that no lumps form.
– Cook for 2 minutes (keep stirring) over low heat until it becomes a viscous mixture.
– Remove the pan from the heat.
* Taste if you find it sweet enough, if necessary make it sweeter by adding 1 to 2 tsp. honey or 1 tsp. adding vanilla.
– If necessary, stir the yogurt through the mixture.
– Fill the candy mold immediately because the mixture solidifies quickly.
Pineapple-banana candies
Ingredients:
– 100 grams of pineapple
– 100 grams of banana
– 2 tbsp lemon juice
– 6 grams of Agaranta
Preparation:
– Puree the pineapple and banana together.
– Stir in the lemon juice and Agaranta.
– Bring the puree to the boil in a pan while stirring and keep stirring until the Agaranta is completely dissolved, so that no lumps form.
– Boil for 1 to 2 minutes (keep stirring) over low heat until it becomes a viscous mixture.
– Remove the pan from the heat.
* Taste if you find it sweet enough, if necessary make it sweeter by adding 1 to 2 tsp. honey or 1 tsp. adding vanilla.
– Fill the candy mold immediately because the mixture solidifies quickly.
Pineapple-coconut candies
Ingredients:
– 200 grams of pineapple
– 25 grams of fine coconut grater
– 6 grams of Agaranta
Preparation:
– Puree the pineapple and stir in the Agaranta.
– Bring the puree to the boil in a pan while stirring and keep stirring until the Agaranta is completely dissolved, so that no lumps form.
– Boil for 1 to 2 minutes (keep stirring) over low heat until it becomes a viscous mixture.
– Remove the pan from the heat.
– Stir the coconut grater into the mixture.
– Fill the candy mold immediately because the mixture solidifies quickly.
Banana candies
Ingredients:
– 200 grams of banana
– 2 tbsp. lemon juice
– 6 grams of Agaranta
– Optional: 25 ml. full fat yogurt or coconut yogurt
Preparation:
– Puree the banana and stir in the lemon juice and Agaranta.
– Bring the puree to the boil in a pan while stirring and keep stirring until the Agaranta is completely dissolved, so that no lumps form.
– Then let it cook for 1 to 2 minutes (keep stirring) over low heat until it becomes a viscous mixture.
– Remove the pan from the heat.
– If necessary, stir the yogurt through the mixture.
– Fill the candy mold immediately because the mixture solidifies quickly.
Banana-cocoa candies
Ingredients:
– 200 grams of banana
– 2 tbsp. cacao
– 6 grams of Agaranta
Preparation:
– Puree the banana and stir in the cocoa powder and Agaranta.
– Bring the puree to the boil in a pan while stirring and keep stirring until the Agaranta is completely dissolved, so that no lumps form.
– Then let it cook for 1 to 2 minutes (keep stirring) over low heat until it becomes a viscous mixture.
– Remove the pan from the heat.
– Fill the candy mold immediately because the mixture solidifies quickly.
Grape candies
Ingredients:
– 200 grams of grapes
– 2 tsp (4 grams) Agaranta
Preparation:
– Puree the grapes and sieve the skins from the juice.
– Stir the Agaranta into the juice.
– Bring the mixture to a boil in a pan while stirring and then let it boil for 5 minutes (keep stirring) over low heat.
– Remove the pan from the heat and fill the candy mold with the mixture.
– Let it harden for at least an hour at room temperature or let it harden for at least half an hour in the refrigerator.
Fruity yogurt candies
( tip : if you want dairy-free sweets, choose coconut or soy yogurt)
Ingredients:
– 200 grams of pureed strawberries or raspberries (sieve the seeds from the raspberry puree)
– 1 tsp vanilla powder or 2 tsp vanilla extract
– 25 ml. full fat yogurt or coconut yogurt
– 6 grams of Agaranta
Preparation:
– Puree the strawberries and stir in the Agaranta and vanilla.
– Bring the puree to the boil in a pan while stirring and keep stirring until the Agaranta is completely dissolved, so that no lumps form.
– Cook for 1 minute (keep stirring) over low heat until it becomes a viscous mixture.
– Remove the pan from the heat and stir the yogurt into the mixture.
* Taste if you find it sweet enough, if necessary make it sweeter by adding 1 to 2 tsp. adding honey to it.
– Fill the candy mold immediately because the mixture solidifies quickly.
– Let cool completely before removing the candies from the mold.
Tip : vary the color from light to dark pink by adding less or more (coconut) yogurt. Add at least 25 ml. up to a maximum of 50 ml.
Mango candies
Ingredients:
– 100 grams of mango
– 1 tsp. vanilla powder
– 6 grams of Agaranta
– Optional: 25 ml. full fat yogurt or coconut yogurt
Preparation:
– Puree the mango.
– Stir in the Agaranta and vanilla.
– Bring the puree to the boil in a pan while stirring and keep stirring until the Agaranta is completely dissolved, so that no lumps form.
– Then let it cook for 1 to 2 minutes (keep stirring) over low heat until it becomes a viscous mixture.
– Remove the pan from the heat.
– If necessary, stir the yogurt through the mixture.
* Taste if you find it sweet enough, if necessary make it sweeter by adding 1 to 2 tsp. adding honey to it.
– Fill the candy mold immediately because the mixture solidifies quickly.
Melon-orange candies
Ingredients:
– 150 grams of melon
– juice of half an orange
– 1/2 tsp. vanilla
– 6 grams of Agaranta
Preparation:
– Puree the melon.
– Stir in the orange juice, vanilla and Agaranta.
– Bring the puree to the boil in a pan while stirring and keep stirring until the Agaranta is completely dissolved, so that no lumps form.
– Let it boil for 2 minutes (keep stirring) over low heat.
– Remove the pan from the heat and fill the candy mold with the mixture.
Pear candies
Ingredients:
– 100 grams of pear
– 80 ml. water
– 10 ml. lemon juice
– 6 grams of Agaranta
Preparation:
– Puree the pear together with the lemon juice.
– Add the water and stir in the Agaranta.
– Bring the puree to the boil in a pan while stirring and keep stirring until the Agaranta is completely dissolved, so that no lumps form.
– Cook for 2 minutes (keep stirring) over low heat.
– Remove the pan from the heat and fill the candy mold with the mixture.
– Leave to set in the refrigerator for at least 2 hours.
Recipes nuts candies
Date-nut candies
Ingredients:
– 50 grams of almonds
– 40 grams of dried dates
– 1 tbsp. nut butters
– ½ tbsp. cocoa powder
Preparation:
– Cut the dried dates into pieces and let it soak in boiled water for 10 minutes.
– Drain the dates.
– Mix the ingredients in the food processor into a sticky dough.
– Put the dough in the molds and press lightly.
– Leave to set in the refrigerator for at least two hours.
Mango-cashew candies
Ingredients:
– 35 grams of dried mango
– 35 grams of cashew nuts
– 35 grams of grated coconut
Preparation:
– Let the dried mango soak in boiled water for 10 minutes.
– Drain the mango.
– Mix the ingredients in the food processor into a sticky dough.
– Put the dough in the molds and press lightly.
– Leave to set in the refrigerator for at least two hours.
Recipe mini muffins
You can also use the candy tins to bake mini muffins.
Make a fine batter and bake the molds in the oven or Airfyer.
Bento tip: the candy molds also fit in the Airfryer, making healthy mini muffins in an instant!
Chia coconut mini muffins
(for filling 2 molds)
Ingredients:
– 15 grams of coconut grater
– 15 grams of oatmeal
– 1 banana
– 2 eggs
– 1 tbsp. chia seeds
– 1 tsp. (tartaric acid) baking powder
Preparation:
– Mix all ingredients, except the chia seeds, with a hand blender to a fine batter.
– Stir the chia seeds into the batter.
– Pour or spoon the batter into the molds.
– Bake in the Airfryer: 6-7 minutes at 160 degrees. Or:
– Bake in the oven: 12-15 minutes at 180 degrees.
Tip: adding the chia seeds to the batter after mixing gives the muffins a nice crunchy bite.
