You remember those melt-in-your-mouth, slightly chalky “Pastel Mints” you get from some restaurants after your meal?  This is their health-boosting, creamy-textured sister.  I’ve removed the junk and replaced it with only things good for your health.  Even better, these have only 5 ingredients.

Let’s consider the ingredients.

Pasture-Raised, Organic Butter:  Beautiful, creamy, indulgent butter should be a large part of any healthy diet.  Butter is rich in vitamins and minerals including one of the most easily absorbable forms of Vitamin A (needed for thyroid and adrenal health) as well as Vitamins D, E, and K.  Further, it is high in selenium and usable iodine.  Butter is anti-fungal.  It is full of anti-oxidants.  It can help protect against tooth decay and helps our bodies better absorb calcium.  The saturated fats in butter help our cell walls maintain their shape and the linoleic acid in butter helps to combat cancer, build muscle, and boost our immune system.  The cholesterol in butterfat is essential to our brain and nervous system development and health.  With all of these benefits and more, it is a tragedy our culture has vilified butter.  No more!  Eat your butter and eat it with pride!

Reishi Mushroom:  Having been used for thousands of years, this fungus is truly a superfood.  Reishi mushrooms help reduce inflammation, combat allergies and asthma, help with digestive problems, help with sleep disorders and fatigue, reduce depression and anxiety, and even offer the body support with diabetes and autoimmune disorders.  Why?  Because reishi mushrooms work as an immune modulator.  They help bring the body into balance and regulate the activity in the immune system.  In fact, reishi mushrooms are trophorestorative to the immune system.  This is a category of herbs that not only support and build an organ system but actually can restore function.

Maitake Mushroom:  Like the amazing reishi, maitake mushrooms are also trophorestorative to the immune system.  They have also been shown to help activate and produce macrophages in our bodies which clean up and destroy foreign cells (like tumor cells).  Maitake also help support our hearts and lower blood glucose levels and can help us maintain a healthy weight.

Raw Honey:  This is one of the few sweeteners allowed even on GAPS diet protocol.  Raw honey helps to counter pollen allergies, is filled with antioxidants, helps heal ulcers and wounds, may reduce the risk of developing diabetes, and is anti-inflammatory and antibacterial.

Peppermint Oil: Although I do not recommend consuming large amounts of essential oils on a regular basis, for 120 mints there are only 2 drops of peppermint oil.  This little bit of oil will still have an effect on your body.  Some of the benefits of peppermint oil is it freshens breath, helps sooth digestive disturbances, relieves headaches, helps mental focus, boosts energy, and is antimicrobial.

Sea Salt:  Sea salt is full of trace minerals and electrolytes.  Additionally, it helps to balance the body’s fluids.  Further, it helps your stomach produce proper amounts of digestive acids which helps our bodies absorb vitamins and minerals more effectively.


Perfectly sweet and minty, these can help stop any sugar craving in its tracks while providing immune support and healthy fats for energy and brain function. This recipe makes around 120 buttermints.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 2 hours 20 minutes
Servings 120 buttermints


  • 1/2 cup pasture-raised, organic butter; room temperature unsalted
  • 2 tbsp raw honey
  • 1/2 tsp powdered reishi and maitake mushrooms
  • 1/4 tsp sea salt to taste
  • 2 drops peppermint essential oil only use one that is GRAS and safe for internal consumption


  • In a small pan, heat the dried reishi and maitake powder over medium low heat for about 5 minutes. Then allow to cool fully.
  • Add the honey, butter, cooled mushrooms, peppermint oil, and sea salt to a bowl and fold together until well mixed.
  • Place the mixture in a piping bag or in a plastic bag with the tip cut off.
  • Squeeze out small dollops of the buttermint mixture onto a parchment-lined pan.
  • Place pan in freezer for about 2 hours or until the buttermits are completely frozen.
  • Transfer to an airtight container and store in the freezer or refrigerator.


Always use minimally processed, organic ingredients for your best health.


Each week in December, look for a new fat bomb recipe!  We will have 3 more recipes this month.

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