Healthy Homemade Starburst (Paleo, Vegan, No Refined Sugar) PrettyPies.com
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Easy, Healthy, Homemade Starburst

Your favorite candy -- without the JUNK! Made from real fruit, and healthy whole-food ingredients. No refined sugar!
Prep Time10 mins
Total Time10 mins
Servings: 14 pieces

Ingredients

Strawberry "Starburst" Candy

  • 1/3 cup coconut butter
  • 2 Tbs freeze dried strawberry powder
  • 2 Tbs coconut oil
  • 1 Tbs water
  • 1 Tbs maple syrup
  • Dash of salt

Orange "Starburst" Candy

  • 1/3 cup coconut butter
  • 2 Tbs mandarin orange slices (I used 5 mini slices)
  • 1 1/2 Tbs coconut oil
  • 1 Tbs maple syrup
  • 1 tsp orange zest (from 1 mandarin)
  • a few drops orange essential oil (optional, for more flavor)
  • Pinch of turmeric (optional, for color)
  • Dash of salt

Instructions

To make Pink (Strawberry) Starburst:

  • {Make coconut butter in a food processor and reserve half for another flavor (see notes), or use store-bought} Blend freeze dried strawberries in a small blender for 10 seconds to make strawberry powder.
  • Melt together all ingredients and mix well (I just threw everything a food processor)
  • Pour into silicone molds (makes about 7 large candies). Stir each well to release bubbles.
  • Freeze for 20 minutes to set.
  • Enjoy!

To make Orange Starburst:

  • Blend all ingredients in a food processor until smooth.
  • Taste and adjust for orange flavor and sweetness.
  • Pour into silicone molds. (makes about 7 large candies) Stir each well to release bubbles.
  • Freeze for 20 minutes to set.
  • Enjoy! (See notes for lemon and raspberry recipes!)

Notes

What I used:
Shredded Unsweetened Coconut
Cuisinart Food Processor
Freeze Dried Strawberries from ALDI (also available at Target, Whole Foods, Sprouts, Trader Joes, Amazon and other stores)
Nutiva Organic Virgin Coconut Oil
Optional -- Coconut Butter aka Coconut Manna 
Silicone Mold from TJ Maxx - similar on Amazon
How to make Coconut Butter:
Place 2 cups of unsweetened coconut shreds in a food processor and blend for 10-15 minutes, stopping occasionally to scrape down the sides. Keep blending until liquefied. Yields 2/3 cup butter (enough for 2 flavors)
(You may need pause to give your food processor a break to prevent overheating if it is having trouble) Note- older shreds take much longer to blend. Best to use a freshly opened package.
Store at room temp for 1 month. Refrigeration causes it to harden. Place in a bowl of warm water to soften.
Note about store bought coconut butter: You MUST melt it down and STIR, or there will be a layer of oil on top of the jar. Place the jar in a bowl of warm water to melt, then stir and let cool back down.
Recipe for Lemon Starburst:
1/3 cup coconut butter
1 1/2 Tbs coconut oil
1 Tbs maple syrup
1 1/2 Tbs lemon juice
1 tsp lemon zest
Pinch of turmeric, for color
Dash of salt
To make: Melt together all ingredients and mix well (I used a food processor). Pour into molds. Freeze for 30 minutes. Enjoy!
To make Raspberry Starburst:
Use the same recipe as Strawberry, but swap in Freeze Dried Raspberries! I have gotten these from Sprouts. Whole Foods should carry them, too.
To store homemade starburst: Keep refrigerated for 7-10 days, or frozen 3-4 weeks, tightly wrapped. Set out at room temp to soften to desired consistency.