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!
Leah
Another great recipe from you! Thank you 🙂 WIll try the crust need time and make them into bars 🙂
karen
How much raw cashews should I use to substitute for the cashew butter?
Megan
Typically, 1 cup raw cashews = 1/2 cup cashew butter.
Rebecca
Made these tonite… A–MAZING!! So good! I am a lemon lover and these just hit the spot. Soooo good!!
Sarah
Do you think macadamia butter would be a good substitute? My daughter is allergic to cashews, and macadamias seem like a similar nut to cashews. Maybe too oily? Anyone sub that out yet?
J
I’m allergic to cashews…any subs?
Sam
Would you not recommend omitting the vanilla extract!?! I’ve been dying to make these and now realize I have no vanilla on hand:( should I just wait and go but some?! Ha
Kendall
This was my 7th or 8th recipe I’ve tried from your website. While most of them have tasted pretty good (I have been making your muffins regularly), not one of my recipes has turned out anything like your pictures. I have no idea how you got your lemon meltaways so pale and yellow like that. :/
Marjana
Mine turned out brown but that’s because I used regular cashew butter instead of raw cashew butter. Maybe that’s what happened with you as well.
Kathy
My family loves this recipe! Because cashew butter is not expensive, i’ve been making these with Trader Joes cashew flour. I use either my immersion blender or the food processor and process until smooth. They have a lovely taste!
THanks so much!
Anna
These are absoulutely WONDERFUL!!! They really do melt in your mouth, and they are easy, fast, and delicous! Thank’s so much DETOXINISTA!!!
Holly
Suggestions for replacements for those with nut allergies? Thanks! (my Son is allergic to Walnuts and pecans & cashews bother him as well but not Almonds)
Cecilia
I have an oversupply of raw almond slices; I think I just found the perfect use for them! Thanks!
Kay
Wish I had read all the comments before making these. I didn’t want to spend $19.99 for a jar of cashew butter at Whole Foods so bought the raw cashews that they grind for you. The texture was not as smooth which I should have fixed with some oil, but didn’t realize that until it was too late. I did use the coconut butter instead of the oil and it tasted great. I want to try this next time with limes. Thanks for all your great recipes
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!