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.)
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.
- 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
- 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.
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Hope you enjoy these quick, lemon-filled sweets this summer!
Jessica
I just made these with coconut butter instead of cashew and now I have a new favourite summer treat 🙂 So delicious…
Judy
I just made these. YUM!!!
Marie
Can I substitute coconut butter for cashew butter??
Megan
I haven’t tried that, but please let us know how it works for you!
Arianne
What about substituting coconut butter for almond butter? Has that been tried yet?
Diane
I read your FAQ regarding nutritional information and I don’t blame you for not wanting to mess with the numbers.
Having said that, I do think it should be noted that while these meltaways are small and use raw ingredients, cashews, honey, and coconut oil are extremely high in calories and fat. This should be one of those delicious treats that are eaten sparingly.
Meghan
This recipe is amazing!!
It is easy, quick and delicious.
I add raspberries and it is just fantastic! Thanks for sharing!
Nancy
Loved these! I am going to try with half the coconut oil next time to reduce the greasiness a bit. I also made cashew butter for the first time in my Blendtech twister jar, took about 2 minutes…
Nancy
Colleen
Another great recipe. I doubled it and used maple syrup instead of honey and put it in a pyrex 3 cup rectangle dish so to me it tasted like creamy lemon fudge!
Rebeca Garcia
This was excelent. Easy and delicious.
I made my own cashew butter and added more
lemon juice because I love lemon. Otherwise I stick to the original recipe and it was perfect!
Marjana
I don’t know how I missed the raw cashew butter on the ingredient list so I made these with regular cashew butter. I think I was too eager to make them. I made a double dose and still it looks not enough because the batter is so delicious. They’re in my freezer currently and I can’t wait to try them and show them to my kids. Great recipe!