Constipation Candy
Calories
Equipment
- silicone mold (I used this one)
- Food processor or immersion blender
Ingredients
- ½ cup organic extra virgin coconut oil, melted
- 2-3 tbsp lemon juice (mix and taste as you go along)*
- 1 tbsp honey, maple syrup, sucanat or coconut sugar
- ⅛ tsp salt
Instructions
- Combine all ingredients in a food processor or with a handheld mixer and pour into the candy molds. Taste as you go along and make it as sweet or sour as you like. Everything has to be very well mixed into the oil, so make sure as you’re pouring the last bit in that it’s not sugar or honey-heavy.Tip: My first batch separated, so the second time I made them I put my silicone mold in the freezer for about 10 minutes prior to pouring. When it was time, I let the mixture whir in my food processor for sixty full seconds before pouring it into the molds, then set it in the freezer for an hour.
- Store in a covered container in the refrigerator and use within 48 hours, or freeze for longer storage. Because this recipe contains fresh lemon juice (and potentially puréed fruit), I don’t recommend storing it for extended periods in the refrigerator.
Notes
* Note from Heather: I also made up a batch with pureed fruit that was pretty good. Just make sure that if you’re using fruit from your freezer that you allow it to fully thaw before mixing it with the coconut oil.