26 Jan Butter Mints (for sugar cravings)

Irene’s Tip:  To stop sugar cravings within 10 minutes, savor a few of butter mints. I recommend having these on-hand for after meals or as a snack between meals. If you are tempted to have your morning doughnut, just pop 4-6 butter mints instead!

Butter Mints

PREP TIME: 10 Minutes

Serves: About 64 small butter mints

This recipe is packed with healthy, blood-sugar-balancing fats. These Butter mints instantly stop sugar cravings and satisfy your sweet tooth while filling you up for hours. Go ahead, try them…you won’t believe it…they are that good!

Ingredients

For the only-butter version

• 1 cup butter, organic if possible…( Note that Ghee will not work as a substitute for the butter, because it will not emulsify with the honey)
• ⅛ – ¼ teaspoon peppermint extract 3 Tbs. raw honey (You can increase to 4 Tbs. if desired)
• Small pinch of unrefined salt ( I recommend Himalayan Pink Salt and I’ve been able to purchase it at Dollarama))
• Optional: 2 Tbs. cocoa powder for a chocolate version

For the version with coconut oil

• ½ cup butter (organic if possible)
• ½ cup organic coconut oil
• 3 Tbs. raw honey (You can increase to 4 Tbs. if desired)
• ⅛ – ¼ teaspoon peppermint extract. Taste and adjust amount as necessary.

For a dairy free version

• ½ cup coconut butter
• ½ cup coconut oil, liquid form
• 3 Tbs. raw honey
• ¼ teaspoon peppermint extract

Instructions

1. Have the butter at room temperature. Stir together all ingredients and add more peppermint extract to taste, if desired.
2. Scoop mixture into a zip-top bag. You can use a metal pastry tip like I do.  I just stick the metal tip into the end of a zip-top bag and then cut off a corner of the bag. If you don’t want to use a tip, just snip of the corner of the bag.
3. 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 the version with coconut oil

1. 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.
2. Place in the fridge until firm, about 2 hours, then cut into little squares and transfer to a storage container. Store in the fridge.

For the dairy free version

1. Make sure the coconut butter is at room temperature – you should easily be able to stir it. If it is solid, then place the jar in a saucepan of hot water and stir until it is liquid.
2. 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.

Enjoy and watch your sugar cravings disappear…

To your health,

Irene