Step 2

Line a 9x13 pan with parchment paper or grease with coconut oil.

Step 5

In a large mixing bowl (or with standing mixer), add ½ cup warm water (just slightly warm to the touch) and ¼ cup grass-fed gelatin. Stir till just combined (5 seconds). Let the mixture sit for 5 minutes.

Step 8

While the gelatin is sitting, in a small saucepan add the remaining ½ cup water along with 1 cup honey and ¼ tsp pink Himalayan salt. Whisk and bring to a slight boil. Continue to whisk and boil the mixture for 8 minutes.

Step 11

After the honey water mixture is done, carefully bring it over to the standing mixer with the gelatin. Turn the mixer on low and slowly pour in the honey mixture (you can also use a hand mixer to do this).

Step 14

When the honey mixture is added, turn the mixer on high and mix for another 10-15 minutes. (It will be liquidy at first but magically turn thick and form peaks) (See Note

Step 17

Mix in vanilla extract, then pour the mixture into parchment lined pan, smooth out and let set for a minimum of 4 hours or preferably overnight.

Step 20

Cut with pizza cutter and store in airtight container on the counter for up to 3 weeks!