In case you haven’t heard, Toronto is currently experiencing a serious heat wave. All week I’ve been gorging myself on fresh salads, fruits, and raw eats to avoiding turning on my oven. Today is no exception. At 40 degrees with the humidex, it is entirely too hot to cook! This is probably why I was drawn to this recipe today when I was reading one of my favorite blogs, Detoxinista.
I was trolling for dessert recipes today 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 haven’t fully tasted the end product yet myself, but I usually trust Detoxinista’s recipes (and I licked the spoon afterwords and it was out of this world!) I thought for now I’d share the recipe and I’ll post a pic of the end product after all is said and done tomorrow!
Raw Lemon Meltaways
A light summer treat
Difficulty: 1/5 (seriously, I made these in 15mins flat!)
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
Step 1: In a medium bowl, combine all of the ingredients and mix until very smooth and creamy.
|My mixture was not nearly as lemony yellow as hers, not really sure why.|
Step 2: 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.
|I took Detoxinista’s advice and doubled the backing papers for more structure. Worked like a charm!|
Step 3: Garnish with additional lemon zest, if you like, and serve immediately!
Recipe via Detoxinista