Buttermints for Sugar Cravings

10 minutes

2 hours

Yield: About 64 small buttermints

3-4 buttermints

 

Packed with healthy, blood-sugar-balancing fats, these Buttermints instantly stop sugar cravings and satisfy sweet tooth while filling you up for hours. You won’t believe it until you try it!

Ingredients

For the only-butter version:

  • 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)
  • 10-12 drops therapeutic grade peppermint essential oil (I recommendthis one) OR 1/8 – 1/4 tsp.peppermint extract (I use the oil) Taste and adjust amount as necessary.
  • 3 Tbs. raw honey (You can increase to 4 Tbs. if desired)
  • Small pinch of unrefined salt
  • Optional: 2 Tbs. cocoa powder for a chocolate version (a reader’s suggestion)

For the version with coconut oil

  • 1/2 cup butter (pasture butter is best!)
  • 1/2 cup organic coconut oil
  • 3 Tbs. raw honey (You can increase to 4 Tbs. if desired)
  • 10-12 drops peppermint essential oil (I recommendthis one)OR 1/8 – 1/4 tsp.peppermint extract (I use the oil) Taste and adjust amount as necessary.

Instructions

  1. 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.
  2. 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.

Notes

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.