Raspberry and Green Tea Lime Melties
Prep time
Cook time
Total time
Serves: 10
  • ¾ 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
  • ½ 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)
How To Make
  1. 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.
  2. 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.
  3. For Green Tea Melties, whisk the green tea powder into the meltie base mixture and scoop slightly less than 1 tablespoon into each mini-muffin cup.
  4. Garnish the melties (both kinds) with grated lime peel.
  5. Place in the freezer for 20 minutes or until hardened.
  6. Serve chilled.
  7. 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.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/raspberry-and-green-tea-lime-melties/