AIP honey mints, anyone?? ♥ This recipe is inspired by Trader Joe’s Honey Mints! Ever heard of them? While the Trader Joe’s version is Paleo, they’re not exactly AIP compliant. So, after a bit of swapping, I’ve come up with a version that is suitable to enjoy during the elimination phase of the Autoimmune Protocol. YUM!
Something to iron out before I get started though. Anything sweet, whether it’s fruit or honey, should be consumed in moderation. According to Dr. Sarah Ballyntine, “The good news is that small amounts of natural sugars are unlikely to be harmful and can even contribute some valuable micronutrients to our diets. The bad news is that it’s still a case of “the dose makes the poison”: these foods become harmful when they start displacing more-nutritious items from the menu or when they increase our energy intake beyond what we need.” (1)
Things to know about this recipe…
- The honey you use DOES MAKE A DIFFERENCE so go for the raw, thick, solid kind. The liquid ones simply won’t set right. I used Y.S. Organic Bee Farms brand, which is quite possibly the best honey I’ve ever tasted. MMM!!
- Experiment with flavors! Swap the honey and mint out for cherry preserves or any other St. Dalfour brand of compliant fruit spreads. You could even try orange or vanilla oil instead of mint. The possibilities are many!
- Be sure to store in the fridge or freezer as the coconut oil must remain solid.
Not only do these Carob Honey Mints zap any craving for sweets but they’re a nice way to get some healthy fats in!
Dare I go so far as to say guilt-free?? 😉
One last thing before I get to the recipe, BIG HUGE THANK YOU to Sharon, Melissa, Paige, Kristen, Marjorie, Alyssa and Rhonda for your recent purchase of my AIP Meal Plan & Habit Tracker! This recipe was made possible by you. ♥ Enjoy!
AIP Carob Honey Mints
- 1/4 C Carob
- 1/4 C Coconut Oil
- 2 Tbsp Honey
- 1/8 Tsp Peppermint Oil
In a small bowl, melt the coconut oil completely then whisk in the carob power. Next, pour 1 tsp. of the mixture into 10-12 spots of your mini muffin tin. Swirl the pan around so the liquid creates a bit of a lip. Freeze for 10 minutes.
While the mini muffin tin is in the freezer, fork together the honey and peppermint in a separate bowl.
Once the 10 minutes has passed, pull the tin out and spoon the honey mixture evenly into the 10-12 spots.
Freeze for another 10 minutes.
Next, spoon another 1 tsp. of the carob mixture over top the honey layer.
Freeze for another 10 minutes then enjoy! I popped mine out of the cupcake tin mold with a fork.
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