Taterweight
Hopeful Dreamer
Tried these last night - yummo! I did half butter, half coconut oil so they would hold up a bit longer at room temp. If you go to her blog and read above the recipe, she goes into more detail about why she uses raw honey and not stevia, xylitol, etc. From: empoweredsustenance.com
Buttermints for sugar cravings
Ingredients
For a chocolate version: A reader told me she made this recipe with the addition of 2 Tbs. cocoa powder, for a chocolate version, with success. That sounds like a great idea and I wanted to share it here!
Inspired by this recipe from Shaye at The Elliot Homestead.
Option #2 with coconut oil and butter
Ingredients
Important note regarding making the recipe with straight coconut oil or ghee:The butter is needed to emulsify the oil and the honey. If you use straight coconut oil (or straight ghee, which is an oil), the oil and honey will not emulsify. You can use an immersion blender and blend the mixture for a minute, and this will help emulsify it.
Buttermints for sugar cravings
Ingredients
- 1 cup butter, organic pasture butter is the healthiest! (If using ghee, which is an oil, it will not emulsify with the honey. See the note on the recipe below)
- 8-10 drops organic peppermint essential oil OR 1/8 - 1/4 tsp. peppermint extract (I use the oil)
- 3 Tbs. raw honey
- Small pinch of unrefined salt
- Optional: 2 Tbs. cocoa powder for a chocolate version (a reader's suggestion)
- Have the butter at room temperature. Stir together all ingredients then scoop it into a disposable pastry bag or zip-top bag. You can use a metal pastry tiplike I did, I just stuck the metal tip into the end of a zip-top bag and then cut off a corner of the bag (see picture above). If you don't want to use a tip, just snip of the corner of the bag.
- Squeeze bite-sized buttons onto a baking sheet lined with unbleached parchment paper. Place in the fridge until firm, about 2 hours, then transfer to a storage container and store in the fridge.
For a chocolate version: A reader told me she made this recipe with the addition of 2 Tbs. cocoa powder, for a chocolate version, with success. That sounds like a great idea and I wanted to share it here!
Inspired by this recipe from Shaye at The Elliot Homestead.
Option #2 with coconut oil and butter
Ingredients
- 1/2 cup butter (pasture butter is best!)
- 1/2 cup organic coconut oil
- 3 Tbs. raw honey
- 8-10 drops peppermint essential oil or 1/8 - 1/4 tsp. peppermint extract
- This variation includes both butter and coconut oil. Because the coconut oil is softer than butter, it will be too soft to pipe through a pastry bag. Instead, mix together all ingredients and then spread in an even layer onto a baking sheet lined with unbleached parchment paper. The mixture will be thick enough to spread evenly and stay put.
- Place in the fridge until firm, about 2 hours, then cut into little squares and transfer to a storage container. Store in the fridge.
Important note regarding making the recipe with straight coconut oil or ghee:The butter is needed to emulsify the oil and the honey. If you use straight coconut oil (or straight ghee, which is an oil), the oil and honey will not emulsify. You can use an immersion blender and blend the mixture for a minute, and this will help emulsify it.