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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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