• Place sliced peaches in a blender, add lemon, maple syrup, and honey. Blend until smooth.
• Pour blended mixture into a saucepan and warm over medium heat, stirring occasionally.
• Prepare to add gelatin by measuring 7 tablespoons into a small bowl. This makes it easier to work fast, which is necessary so that clumps don't form.
  
• Gradually sprinkle gelatin into warm mixture and blend with immersion blender immeditaley. If you don't have an immersion blender, a whisk works too. Just sprinkle in a little gelatin and whisk in quickly. Repeat until all of the gelatin has been incorporated into the peach mixture.
• Don't be discouraged in some clumps form. The first time I made homemade gummies, I struggled to get them smooth. But, with practice, I rarely have any lumps to speak of.
• Place silicone mold onto a cookie sheet and pour peach mixture into the individual cavities of the mold, to about half way full (you may go to 3/4 full if you prefer less of the cream layer).
• Place tray (with silicone mold on it) into the freezer.
  

While the peach layer is cooling in the freezer, prepare the cream layer.

• Place coconut milk, maple syrup, and vanilla into a medium pot, stir to combine. Warm mixture over medium heat, stirring occasionally.
• Once warm, add gelatin gradually (as directed above) and immediately blend with an immersion blender or whisk.
• Remove peach layer from freezer (keep it on the cookie sheet). If the peach layer is firm, pour cream mixture over the top and place back in freezer for 20-30 minutes (until firm).
• Once firm, remove from freezer and take each gummie out of the silicone mold.
  
• Gummies can be stored in an airtight container in the fridge for up to two weeks.
• If you don't enjoy the cream layer, these would work perfectly with the peach layer alone. Peaches could also be substituted with strawberries or nectaries.
• If you enjoy these gummies, you may like my other favorite gummie recipe: Strawberry-Lime Gummies.