I have a recipe for Raspberry and Green Tea LimeMelties that I think you will LOVE. It is low in sugar, antibacterial, and high in good fats.
Melties taste like cheesecakes but they are dairy free (I recommend being dairy free to rebalance your hormones naturally).
The healing ingredients include coconut butter, lime juice and lime zest (full of d-limonene which aids liver and hormone detoxification).
Science meets the magic of food 🙂
Whether you need a satisfying snack in the evening or a quick dessert for a dinner party, these melties have a good chance of becoming a staple in your house, as they are in mine.
Make the meltie base and then choose the raspberry or green tea option.
This is one of the healing recipes from my cookbook, Cooking for Hormone Balance filled with nutrient-dense recipes for thyroid conditions, Hashimoto’s, adrenal fatigue, menopause, endometriosis, fibroids, breast health, PMS, PCOS, and other hormonal imbalances.
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- 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)
- 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 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) withgrated 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.
Low-Fodmap: Replace the honey with coconut nectar or Grade B maple syrup.
Please help me with substitutions for lemon or lime in your recipes…
I cannot (due to medical issue) ingest citric acids…
Thanks for your help…
Hi DicieRue, those can be left out of most recipes. Though they do add from a nutritional standpoint, their omission will not affect the recipe much aside from lacking the tartness. You may need a touch of water or more coconut oil to make up for the missing 2 T of liquid – Lori HB Team
You had me giggle at the sex drops of stevia
Hi Magdalena,
Can you please explain what do you mean by coconut butter. Is it the same as coconut oil or is it coconut cream from a can?
Thank you
Hi Nadia, Coconut butter is a product on its own. It is less refined than coconut oil and retains the coconut flavour.
I tried these little gems this week and they are Delicious, I’m in the second week of the candida diet and desperately needed something sweet. Having a couple of these did trick. Love your book…the information has been soooo helpful. Thank you.
These are so good and so easy to make. I didn’t have raspberries on hand but used lime, frozen blueberries and homemade coconut butter. These would be fun with different flavor combos too! Thank you!
You mentioned coconut nectar in the video but it wasn’t on the printed recipe. Is this necessary? And what about using monk fruit instead of stevia?