Ingredients
Equipment
Method
- Gently melt the coconut oil in a microwave-safe bowl in 30-second intervals, or in a double boiler until just liquid. Be careful not to overheat it.1 cup Coconut Oil
- While the coconut oil is melting, finely chop the fresh parsley and mint leaves. Ensure they are as small as possible for even distribution.½ cup Fresh Parsley, ¼ cup Fresh Mint Leaves
- Once the coconut oil is melted and slightly cooled (lukewarm, not hot), stir in the chopped parsley and mint.1 cup Coconut Oil, ½ cup Fresh Parsley, ¼ cup Fresh Mint Leaves
- Add the honey (if using) and the optional dried sea kelp to the mixture.2 tablespoons Honey, 1 tablespoon Dried Sea Kelp (Kelp Powder)
- Stir everything together thoroughly until well combined.
- Pour the mixture into silicone molds (bone, paw print, or even ice cube trays work well).
- Place the filled molds in the freezer for at least 1-2 hours, or until completely firm.
- Once frozen solid, carefully pop the treats out of the molds.
Notes
Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 3 months.
