Buttermints for sugar cravings

• Vegetarian
• Gluten free

• Condiments

  • 1/2 cup Coconut butter
  • 9 tbsp Honey, raw

• Baking & Spices

  • 1/2 tsp Peppermint extract
  • 1 Small pinch Salt, unrefined

• Oils & Vinegars

  • 1 cup Coconut oil

• Dairy

  • 1 1/2 cup Butter

Found on empoweredsustenance.com

Description

Ingredients

• 1 cup butter, organic pasture butter is the healthiest! (Ghee will not work as a substitute for the butter, because it will not emulsify with the honey)
• ⅛ - ¼ tsp. peppermint extract
• 3 Tbs. raw honey
• Small pinch of unrefined salt
• Optional: 2 Tbs. cocoa powder for a chocolate version (a readers suggestion)
• ½ cup butter (pasture butter is best!)
• ½ cup coconut oil (it should be solid, not liquid)
• 3 Tbs. raw honey
• ⅛ - ¼ tsp. peppermint extract, available here (taste and adjust amount as necessary)
• ½ cup coconut butter, available here
• ½ cup coconut oil, liquified
• 3 Tbs. raw honey
• ¼ tsp. peppermint extract

Directions

• Have the butter at room temperature. Stir together all ingredients and add more peppermint extract to taste, if desired.
• Scoop mixture into a disposable pastry bag or zip-top bag. You can use a metal pastry tip like 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 dont 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.
• 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 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.
• Make sure the coconut butter is at room temperature - it should be stirable. If it is solid, place the jar in a saucepan of hot water and stir until it is liquid.
• Combine all ingredients. Spread on a parchment-lined baking sheet as described in the coconut oil + butter version above. Alternatively, use a spoon to drop small dollops of the mixture onto a parchment-lined baking sheet. Chill until solid.

Nutrition