Raspberry and Green Tea Lime Melties

Ingredients

MELTIE BASE:

3⁄4 cup coconut butter

1 teaspoon freshly grated lime peel, plus extra to garnish

2 tablespoons freshly squeezed lime juice

1 tablespoon raw honey or coconut syrup

1⁄2 teaspoon vanilla extract

3 tablespoons hot melted coconut oil

Pinch of sea salt

10 fresh raspberries (for Raspberry Melties)

1 teaspoon green matcha tea powder (for green Tea lime Melties)

Directions

In a medium bowl, combine the coconut butter, grated lime peel, lime juice, honey, vanilla extract, coconut oil, and salt and whisk until well combined.
The hot coconut oil should soften the coconut butter, but if the coconut butter remains lumpy, microwave the mixture for 20 seconds and whisk again until a smooth paste is formed.
For Raspberry Melties, place one raspberry in each mini-muffin cup and then cover it with slightly less than 1 tablespoon of the meltie base.
For Green Tea Lime Melties, whisk the green tea powder into the meltie base mixture and scoop slightly less than 1 tablespoon into each mini-muffin cup.
Garnish the melties (both kinds) with grated lime peel.
Place in the freezer for 20 minutes or until hardened. Serve chilled.
Keep in an airtight container in the refrigerator for up to 10 days.
ANTI-CANDIDA Replace the honey with six drops of stevia.
LOW FODMAP Replace the honey with coconut nectar or Grade B maple syrup.

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