Raspberry and Carrot Fruit Snacks

Raspberry Fruit Snacks
Leah Maroney
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 20 fruit snacks
Ratings (5)

​Fruit snacks don't have to be full of sugar, thickeners, preservatives, and artificial flavor. These delicious raspberry fruit snacks are full of fresh raspberries, lemon juice, a little maple syrup and...carrots! The carrot flavor goes nicely with the raspberry, and your kids won't even know if you don't want them to. They are a great alternative to fruit and vegetable squeeze pouches. 

Gelatin is used to create the gummy texture. A great option is to use a grass fed, free range gelatin. It contains more nutrients due to the cows eating grass, but regular unflavored gelatin packets is also fine. Fresh, organic raspberries are perfect, especially when they're in season. You can also use frozen raspberries if you can't find any fresh. 

This recipe is a great base for any fruit snacks. Change up the fruit by using strawberries, blueberries, mangoes, or even pineapple. You can also try out different vegetables like spinach or beets.  Beets provide a wonderful color and go very well with berries.

Maple syrup is used as a sweetener, but you can also use regular sugar, agave syrup or any other sweetener.  For a very tangy fruit snack, you can skip the sweetener all together.

What You'll Need

  • 2 cups fresh or frozen raspberries
  • 1/2 cup purple or regular carrots
  • 1 tablespoon of water
  • 1/2 cup lemon juice
  • 2 tablespoons maple syrup or other sweetener
  • 5 tablespoons of unflavored gelatin

How to Make It

  1. Heat the frozen or fresh raspberries in a small saucepan on medium heat until the berries have been broken down into a liquid. Strain the raspberries through a fine sieve to remove the seeds. Press the raspberries with a spoon to get all of the juice through the strainer. If you don't mind the seeds, simply skip the straining step! Add the raspberries back to the sauce pan. 
  2. Chop the carrots into a small dice. Microwave in a small bowl with one tablespoon of water until the carrots are slightly softened, about 2 minutes. Add them to the sauce pan with the raspberries, lemon juice, maple syrup and gelatin and heat on medium low heat. Stir until the gelatin is completely dissolved. Remove from the heat and add to a blender or food processor.  Blend until the mixture is smooth. 
  1. Pour the mixture into silicone molds or a 9x9 pan. No greasing of the mold is necessary. Place in the refrigerator and chill for 4 hours. Remove from the molds and place in an airtight container. Store in the refrigerator. 
  2. If using a 9x9 inch pan, cut into small cubes, separate and then place in an airtight container.