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Perhaps you are familiar with butter mints – festive little morsels made from pure butter with a bit of sweetener and mint extract. I was planning on whipping up a batch of these, believe it or not, as a way to get more butter in my diet – ha! But truly, the reasoning is sound – grass-fed butter is high in fat soluble vitamins A, D and K, in addition to a variety of other nutrients (read here why grass-fed butter is one of the healthiest fats). So anyway, I wanted to make some butter mints, but typically these are a little too buttery for my taste, and I wish they would hold up a bit better at room temperature. So with some small adjustments to the typical recipe, I produced a raw cacao butter/butter hybrid, which I think turned out fabulous! Thanks to the cacao butter, the consistency is great and the flavor is much more chocolaty than an all-butter version. And to top it off, this Christmasy treat is made up of ALL great ingredients – high antioxidant cacao butter, raw cacao powder, vitamin-dense butter, raw honey with its many benefits and, optionally, food-grade essential peppermint oil.

I hope you enjoy this recipe – it was super easy to do with my preschooler, who enjoyed stirring and piping out her own uniquely shaped mints 🙂

 

Cocomint Meltaways
Print Recipe
Servings Prep Time
100 small morsels 15 minutes
Servings Prep Time
100 small morsels 15 minutes
Cocomint Meltaways
Print Recipe
Servings Prep Time
100 small morsels 15 minutes
Servings Prep Time
100 small morsels 15 minutes
Ingredients
Servings: small morsels
Instructions
  1. Over very low heat, melt the cacao butter and then remove from heat and set aside to cool slightly. Cacao butter has a very low melting point, so you should be able to keep the heat at the lowest setting possible and retain the raw properties of the butter.
  2. Combine butter, cacao powder, honey, and peppermint oil if using, stirring well to completely incorporate.
  3. Add the melted cacao butter, which should still be liquid but not hot, to the butter mixture and stir well. It should be similar to a pudding texture - the goal is to keep the mixture from being soupy but not so cool that it starts to firm up. With the cacao butter, this is a bit of a delicate balance. You can correct the consistency with a few seconds in the fridge or microwave.
  4. Line a tray with wax paper or a silicone mat. You can either use a pastry bag and metal pastry tip to pipe the mixture into little morsels, or you can simply use a ziplock bag with one of the bottom corners snipped off - make sure it is a very small hole. Pour the mixture into the bag, close the bag, and pipe into small morsels. Sprinkle sparingly with sea salt if using and then place in the fridge, freezer or outside to firm up - it will only take a few minutes. These meltaways will hold up very nicely at room temperature.
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