Easy, Healthy, Homemade Starburst

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

Print Recipe

No ratings yet

Easy, Healthy, Homemade Starburst

Your favorite candy -- without the JUNK! Made from real fruit, and healthy whole-food ingredients. No refined sugar!

Prep Time10

Total Time10

Servings: pieces

Calories: 50.9kcal

Author: Emily

Ingredients

Strawberry "Starburst" Candy

⅓ 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

⅓ cup coconut butter
2 Tbs mandarin orange slices (I used 5 mini slices)
1 ½ Tbs coconut oil
1 Tbs maple syrup
1 teaspoon orange zest (from 1 mandarin)
a few drops orange essential oil (optional, for more flavor)
Pinch of turmeric (optional, for color)
Dash of salt

US Customary - Metric

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)

Coconut Oil

Optional -- Coconut Butter aka Coconut Manna

Silicone Mold from TJ Maxx - similar on Amazon

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:

⅓ cup coconut butter

1 ½ Tbs coconut oil

1 Tbs maple syrup

1 ½ Tbs lemon juice

1 teaspoon 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.

Nutrition