cooking · Dessert · Gluten-Free

Espresso Gummies

It’s time Mommy had some “Mommy Gummies”. The kind that wake me up when I am slumping in early afternoon. The layers separate, and it looks like a gorgeous shot of espresso, with crema on the top. They have just a hint of sweetness, with the bitter espresso pulling through. For me, that is heaven. And then the butter and coconut oil melt across your tongue. So good. Hide them up high for when you are tanked out…..


Espresso Gummies


  • 10 to 12 shots espresso (1 cup) (see below for options)
  • 1 Tbsp coconut oil
  • 1 Tbsp grass-fed butter
  • 5 Tbsp gelatin
  • 2 Tbsp raw honey
  • 1 Tbsp pure vanilla extract


Pull your espresso shots, if you have an espresso machine, measuring the espresso to the 1 cup line with the black part (any crema on top, will be above the line). If you do not have a machine, you can use hot water and instant espresso (follow the directions on the jar, and multiply for a cup). Or brew double strength coffee.

Add it to a saucepan, sprinkle gelatin on top, and add in coconut oil, butter, and honey. Heat on medium, whisking until just simmering, and the gelatin is dissolved. Whisk in vanilla, take off heat.

Place silicone mold on a rimmed baking sheet, ladle in the hot mixture, whisking well before. Let rest on the counter for 15 minutes, then put in refrigerator for 2 hours. Pop out of molds, store in an airtight container in the refrigerator. Eat within 2 weeks. 1 candy is plenty, you will get a real caffeine fix!


5 Tbsp of gelatin make for a very, very bouncy gummy. If you want it a bit “squisher”, use 4 Tablespoons. The mold I used holds about 1 ounce per slot, you need not fill them up all the way. I made mine on the shallow side.