Add ⅓ cup of almond milk to a tall jug. Heat in the microwave for 1 minute. Add and whisk in gelatine. Heat another 30 seconds and whisk until gelatine is dissolved. Add another ¼ cup almond milk and whisk through. Add vanilla and sweetener, whisk to combine.
Place your moulds on a tray or similar so they lie flat. Using the pipette, carefully fill your moulds being careful not to put too much. Try and be quick because the gelatine will start to set even out of the fridge. If you don’t have enough moulds, need to do a second batch and your gelatine mix sets, just pop it in the microwave for another 30 seconds to turn it back into liquid.
Once your moulds are full, refrigerate until set, approximately an hour. Gently pop out your bottles. If they are fully set they should come out easily.
Keep stored in the fridge.
Notes
Net Carbs - 1.4g for the WHOLE RECIPEOur Australian followers can get their moulds here and their pipettes here.