How about a sweet, refreshing treat today?
These raw, bite-sized Lemon Meltaways are naturally sweetened with a touch of honey, and are bursting with tart lemon flavor! Loaded with healthy fats from coconut oil and a hearty dose of magnesium from raw cashews (good for bone health!), these melt-in-your-mouth confections taste decadent, but can be enjoyed guilt-free.
The best part? They can be whipped together in minutes!
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Raw Lemon Meltaways
makes 12-15, depending on size
adapted from Everyday Raw
Ingredients:
1/2 cup raw cashew butter
3 Tablespoons fresh lemon juice
2 Tablespoons raw honey
3 Tablespoons coconut oil, melted
1/4 teaspoon vanilla extract
pinch sea salt
2 teaspoons lemon zest (optional)
mini paper baking cups
Directions:
In a medium bowl, combine all of the ingredients and mix until very smooth and creamy.
On a baking sheet, lay out the mini baking cups (I recommend double-layering them for sturdiness, or using silicone baking cups). Spoon the batter into each cup, then place in the freezer to set for 30 minutes, or until solid.
Garnish with additional lemon zest, if you like, and serve immediately!
These “meltaways” will do just that–> they’ll melt away if left at room temperature too long! Be sure to serve frozen, so they’re nice and firm, like a lemon bar with a texture reminiscent of cheesecake.
Note: If you’re in the mood for a more traditional lemon bar, feel free to add a raw graham cracker crust to the bottom of each cup! You could even double the recipe above, and make an entire 8″ pan of raw lemon bars.
(I’m just impatient and prefer to eat the filling as quickly as possible.)
- ½ cup raw cashew butter
- 3 Tablespoons fresh lemon juice
- 2 Tablespoons raw honey
- 3 Tablespoons coconut oil, melted
- ¼ teaspoon vanilla extract
- pinch sea salt
- 2 teaspoons lemon zest (optional)
- mini paper baking cups
- In a medium bowl, combine all of the ingredients and mix until very smooth and creamy.
- On a baking sheet, lay out the mini baking cups (I recommend double-layering them for sturdiness, or using silicone baking cups). Spoon the batter into each cup, then place in the freezer to set for 30 minutes, or until solid.
- Garnish with additional lemon zest, if you like, and serve immediately!
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Hope you enjoy these quick, lemon-filled sweets this summer!
These are so cute!! I really love the idea of putting the graham cracker crust in the bottom too. So light and perfect for summer!
They look so tasty and refreshing! Mmmm mmm!
Love the post. Looks so good. I will have to try it out. I have a random question I’ve been wanting to ask you. Why don’t you eat beans? The only ones I like are garbonzo beans in my salads. I can’t do cheese because I get rashes from dairy. And garbonzo beans keep me full for a long time. What about quinoa? Just curious about your opinion. Also, do you have an advice for me. I’m getting married on September and would love to tone up and lose 5-10lb.
I eat pretty good but seem to snack healthy things a lot.
Beans don’t sit too well in my system, so I tend to avoid them for the most part. I do still enjoy them on a rare occasion, like at a dinner out, just not regularly.
My best advice is to not do anything too drastic before your wedding! Brides have a tendency to fall victim to get-slim-quick plans, and can wind up miserably yo-yoing before their big day. Your skin and body will thank you for eating well and being consistent.
Lemon in summer is so right. This looks fantastic and gives me an excuse to eat cashew butter…Thanks!!!!
Oh my gosh, that batter (mixture? whatever it’s called lol) looks heavenly- I could eat that with a spoon!
However, I would try and refrain so I could freeze it into these morsels- looks like such a refreshing treat for summer!
These look yummy! Do you think I could make my own cashew butter in my food processor instead of buying a jar of it?
Yes, you can definitely make your own! Just make sure you don’t soak the cashews before blending– the water can affect the results.
I tried to make the cashew butter with my vitamix but I only got cashew flour, so the result was a grainy lemon meltaway. Also exchange the honey for liquid stevia. As soon as I’m done with the candida diet
I will try your original recipe. The flavor is great! Loved it ! Can you help me with the cashew or almond butter? I don’t need any more flour 
LOVE ALL YOUR RECIPES ! And whenever I feel that I am falling off the wagon I start reading your old posts and rapidly get back in track. THANK YOU FOR SHARING AND HELPING SO MUCH !
If the nuts aren’t breaking down into a butter, I add a touch of oil to the blender, to help facilitate blending. Just add a little at a time, until it starts to break down further into the nut butter. Macadamia nut or almond oil are good options!
Thank you !
These look delicious!! I totally am obsessed with cashew butter, so these are right up my alley. I may just leave the lemon out since I’m not much of a lemon fan in desserts! And how adorable are these
It’s delicious without the lemon, too! Sometimes I’ll add vanilla instead, and it tastes like frosting.
Do they have a strong coconut oil taste/smell?
I find whenever I make sweets with coconut oil is seems to overpower the other ingredients.
I don’t think the coconut oil taste is very prominent– though, I may be immune to it at this point, since I eat coconut oil so often! The tartness of the lemon is definitely the stronger flavor in this particular recipe.
Also, different coconut oils have different tastes, so you might try experimenting with different brands to see if one has less of a coconut-y flavor for you. (I’ve heard that Tropical Traditions is good in that regard!)
i love this recipe
hi may i know what can i do to cover the weird odor that coconut oil produces in baking? :/
I’ve never noticed a weird odor while baking with coconut oil! Though, I usually add garlic to everything, so maybe that covers it.
Since this recipe is raw, there’s no baking or odor to worry about!
Can you use almond butter instead of cashew butter in this recipe?
Hmm… I have no idea! Almond butter has a distinct flavor, so it may interfere with the lemon taste. I guess you’ll never know until you try!
And please let us know how it works!
What a beautiful light/raw/healthy summer-time treat…making<3
Made these for my wife last night, they came out GREAT!
Thanks, MM.
Wonder how these would be with coconut butter instead of coconut oil…Love the combo of lemon and coconut! Mmmm…so refreshing!
I bet the coconut butter would be delicious, too! Let me know how it turns out!
These are delicious!! I tried them with almond butter, because I didn’t have cashew butter on hand, but they were so good. Thank you so much for all of your easy and delicious recipes!
I’m about to try them with almond butter right now! Bet they’ll be great. Thanks!
oh my, my, my. How do you do it? Genius!
I’m craving something like this right now! Great recipe!
[...] because we’re having a few friends over for dinner tonight, and I came across this recipe for Raw Lemon Meltaways and it sounded too perfect for a sweltering hot summer day like today. I’ll admit I [...]
I don’t like lemon, and LOVE anything that tastes like vanilla frosting. What exactly do you use instead of the 3 tbsp lemon juice for vanilla? Extract, of the same volume? I’ve got madagascar vanilla powder, which I haven’t used yet because I have no idea how to use it in place of extract… (I heard extract wasn’t as “good” tasting since it’s alcohol-based so I got a jar of this stuff to try adding to teas and vegan raw chocolate, but it’s just collecting dust so far)
Hmmm… I’d probably increase the vanilla to 1/2 teaspoon to punch the flavor, and maybe just try a couple tablespoons of water instead of the lemon juice? I’ve never tried the vanilla powder, either. I’d love to hear how it goes!
I found this recipe from Pinterest and have had it on my list for a while… it took me a while to find the ingredients. I just made them tonight and mmmm they are delicious!! Once you blend it up, it doesn’t look lemony because of the cashew butter, but then you get a surprise lemony punch when you taste it. YUM! Thanks so much- this is a great way to start trying to eat more raw foods- it shows me that I can have tasty treats too! I can’t figure out how to rate it more than 1 star, but I give it 5!!
Will you please provide nutritional information like grams of sugar,protein, carbs, etc. And what is the calorie count?
Thank you,
Please see my FAQ regarding nutritional info: http://detoxinista.com/frequently-asked-questions/
what can you use in place of walnuts for your recipes? I’m allergic to nuts. I’m excited to try some of your recipes.
There are no walnuts in this recipe, but if you’re allergic to cashews as well, it will be tricky to replicate the exact flavor. You can try using seeds, such as sunflower seeds, or maybe try something like cream cheese? It’ll definitely take some experimenting! Good luck!
What brand of cashew butter do you use? I just made these (delicious!!) but mine are a darker color. More like roasted cashews even though the jar says raw. I used clear vanilla too so that’s not it. I love all of your recipes I’ve tried so far! Thanks!!
I make my own cashew butter in the Vitamix, but Artisana makes a version that is very similar.
These were seriously good! I even had a whole cup of cashew butter and it still came out great! My mum liked them too!
/All the way from Sweden
These are the most delicious treats I have ever tasted. Super easy to make and best of all they were raw.
Mixed some of these up tonight with tahini as im allergic to all nuts and most seeds. Really excited to try them tomorow, supposed to be a hot day here.
Thnk yu for sharing such easy, healthy, adaptable recipes
hey Megan! Could I sub soaked cashews blended in the vitamix for the cashew butter? Or is the consistency affected significantly?
I would thoroughly dry the cashews in a dehydrator or oven before blending them into cashew butter. Wet cashews create a very strange, gooey texture that I don’t care for in any cashew-based desserts. But, it’s definitely easy to make your own cashew butter in the Vitamix, as long as the cashews are dry. I do it all the time!
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