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Anti-inflammatory Turmeric Chewables

  • Yield: 110 chewables 1x


  • 1/2 cup coconut butter
  • 1/4 cup coconut oil
  • 2 tsp turmeric powder
  • 1/2 ginger powder
  • 1/8 tsp black pepper (omit for AIP)
  • 2 tsp honey (omit for Whole30)


  1. Fill a medium sauce pot half way with water and bring it to a low boil
  2. Place a stainless steel bowl over top the pot to create a double boiler
  3. Spoon the coconut butter into the bowl and stir to allow it to melt. Do not use a microwave to melt the coconut butter, or it will burn.
  4. Once the coconut butter is mostly melted, stir in the coconut oil until the mixture is entirely liquid
  5. Carefully remove the bowl from the heat
  6. Stir in the turmeric, ginger, black pepper, and honey until the mixture turns a bright orange/yellow
  7. Place the molds (I use 2-3 of these , but you can use another one) onto a plate or plates to keep them leveled
  8. Using a spoon, pour the mixture carefully into the molds. Use a napkin to remove any overflow.
  9. Transfer to the fridge for 1-2 hours or until hardened
  10. Once hardened, remove from the molds and store in the fridge for 1-2 weeks, or in the freezer


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 chewable
  • Calories: 13
  • Fat: 1.5g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: 0g