Edible Essential Oil Recipes

  • DIY Recipe, Peppermint Patties – Low Sugar Treats

    DIY Recipe, Peppermint Patties – Low Sugar Treats

    These are a modern low sugar take on an old corner shop treat. They are perfect for squashing those sweet cravings this Easter.

    - ½ cup of organic unfractionated Coconut oil. 
    - ¼ cup of desiccated coconut. 
    - ¼ cup Agave nectar (stevia or sugar substitute)
    - 8 Drops of pure peppermint essential oil. 
    - ½ - 1 cup of dark chocolate (check the sugar content in the chocolate, if you want to reduce your sugars go for 85% )

    In a small bowl, combine all of the ingredients apart from the chocolate. Mix well. If there are any lumps in the coconut oil, smash them out with the back of a fork until smooth. Place mixture in the freezer and remove once it begins to harden. On a plate lined with baking paper, use a spoon to measure out small mixture balls. Gently flatten balls into patties. Place plate in the freezer and let them set until firm. Chop chocolate into small chunks and then place in a glass bowl and melt in the microwave in 30 sec bursts. Place the patties on a spoon and dip them into melted chocolate. Place patties on baking paper to harden (It takes about 10 min). Store in the fridge and pull out to spoil the family without the guilty conscience. Yum!!!. xox

  • Mini Lemon Cheesecakes - Sugar Free, Carb Free

    Mini Lemon Cheesecakes - Sugar Free, Carb Free

    This is such an easy recipe and if you are cutting carbs and sugar there is no need to go without your treats, your oils will only enhance the taste of these beauties!

    - ¼ Cup of rice malt syrup
    - ½ cup of almond meal
    - ½ cup of desiccated coconut 
    - 40gms of butter
    - 250gms of Philly cheese
    - 10 drops of pure lemon oil
    - 2 x silicone mini muffin baking trays
    - Ground nutmeg

    BASE –

    - Tip the almond meal and coconut into a mixing bowl. 
    - Melt the butter in the microwave and then tip it into the bowl and stir until the butter mixes. 
    - Scoop a teaspoon of the base mixture into a silicone baking tray and push the mixture down to create a base. 
    - Bake the bases on 180 until brown. 
    - Leave to cool before adding the cheese top.


    - Allow the cheese to warm to room temp. 
    - Chop the Philly slab into small bits and pop it in the wiz. Blitz till smooth. 
    - Add the Rice Malt syrup 
    - Add 10 drops of pure lemon oil
    - Blitz again to stir
    - Scoop Cheesecake top onto the bases in the silicone mini muffin trays and smooth flat with a knife. Sprinkle with nutmeg or lemon zest. 
    - Freeze cheesecakes until set and then remove from moulds.

    Store in the fridge and consume whenever the craving hits or friends come over.
    This recipe makes about 18 mini cheesecakes.