Fed & Fit

21-DSD Lemon Vanilla Meltaways

I’m in the home stretch of my 21-Day Sugar Detox. Getting to the bottom of and ultimately cleaning up my addiction to sugar isn’t easy, but it sure is rewarding.

I’ve had my ups and downs. I want to shoot dirty looks at people who eat cake and pizza right in front of me. How dare they! Then I eat my own delicious dinner and realize that I’m actually not jealous at all.

I’ve also experienced fitful moments of extreme hunger when I honestly consider throwing the whole detox out the window and instead dive headfirst into that giant Reece’s Bar Austin stashed at the back of the fridge. Like I wouldn’t find it. Please. I’ve got a 6th sense for stuff like that. Then I drink a big glass of water and realize that I was just thirsty. Extreme thirsty.

Ultimately, I’ve come to the realization that my cravings {which I want to interpret as a sign from my all-knowing body that it needs a piece of pizza, or a cupcake} will go away when I address the real issue. Hungry? Eat something. Poof – craving gone.

I’ll address more of my experience and perspective with a post-21-DSD wrap up after my three weeks are up but I couldn’t wait any longer to share these Meltaways with you.

21-DSD Lemon Vanilla Meltaways| Fed and Fit

This recipe is straight out of the new 21-Day Sugar Detox book by Diane Sanfilippo, who graciously allowed me to share this gem with you all.

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If you don’t have a copy of the book yet, you can grab one here. Not only has she put together another whiz-bang, information-packed, empowering piece of nutritional literature, but she’s also loaded it up with some fabulous recipes designed to make your 21-Day Sugar Detox that much easier …and tastier.

Even if you’re not working through a sugar detox, you need these Lemon Vanilla Meltaways in your life.

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What on earth are they?

I like to think of them as delicately flavored lemon vanilla coconut fudge. FUDGE! That’s exactly what they’re like. They melt in your mouth just like fudge. Except this fudge won’t feed your sugar addiction.

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While the directions in the recipe calls for making individual Meltaways in mini cupcake liners, I’d like to throw out another option. Pour the “batter” into the bottom of a loaf pan, chop it up, and serve with toothpicks at a party. Healthy fudge for everybody!

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Let’s make us some Meltaways.

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For starters, add ½ a cup of extra virgin coconut oil to a spouted measuring cup. If you’re in the anti-microwave crowd, don’t read the next sentence. I nuked my lumpy coconut oil for about 15 seconds, added more cold oil until I got exactly ½ cup, and then stirred it all together until smooth.

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You want it smooth like this!

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This ingredient is a must-have for these Meltaways. It’s coconut butter and it will change your life. You can find this brand online here or at your local Whole Foods.

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Heat the coconut butter {however you like} until it’s smooth. Give the whole jar a good stir because the creamy flesh probably sank away from the oil during storage.

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This is the approximate consistency you want with the warmed butter.

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Add ½ cup to the coconut oil.

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Lemon time! Don’t worry, these aren’t overly lemony. They’ve just got a marvelous hint.

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You only need …one! Just one. My family will be shocked that I actually used the “called for” amount of lemon in a recipe. When it comes to non-chemistry cooking {i.e. anything that’s not baking where precision is important}, I have a really heavy lemon/lime hand.

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Using either a lemon zester or your microplane, zest the entire lemon.

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Throw that zest into the jar!

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Cut your naked lemon in half.

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And squeeze every last bit of its sour goodness into the jar.

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Last ingredient! You’ll need a vanilla bean. While the recipe will turn out JUST FINE if you decide to leave the vanilla out, I highly recommend you give it a try. If you live in TX, grab this local brand. They’re so much less expensive than the competition it’s almost shocking.

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This is a whole vanilla bean. Doesn’t it almost look like a walking stick?

Phasmatodea, that’s the family name. See, Entomology classmates! I didn’t forget. Okay, I Googled it to make sure the spelling was right. Gosh I love walking sticks. You know some people keep them as pets? They’re totally harmless {unless you’re a head of lettuce}, can live up to two years, and some species grow up to two feet in length. WOW. My 6-legged friends never fail to entertain me. Maybe I’ll give out pet walking sticks for Christmas. Now that’s an idea!

Sorry. What were we talking about? Oh yes, not sweet but still delicious vanilla coconut fudgy goodness. Righto.

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Cut the vanilla bean in half and try to forget that I compared it to an insect. That probably wasn’t appetizing.

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Using a small knife CAREFULLY cut down the length of the bean on one side of the pod. Feel free to run your finger down the length of the pod to split it open if the knife work is a little dicey {no pun intended}.

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Once you’ve got it open, scrape the seeds out using either your finger or a spoon.

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There are your seeds!

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Add them to the jar of lemon coconutness.

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Baby whisk time! I told you guys I use it a lot. Whisk the whole mixture together until the vanilla bean is broken up and evenly distributed.

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Mmm. I completely understand if you need to taste test at this point. In fact, I recommend it.

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To make the Meltaways discs {Option #1}, line a mini cupcake pan with 12 parchment paper liners.

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Pour the liquid in the liners.

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Once all the liners are full, pop this baby in the fridge for about 30 minutes or until it firms up.

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To make the mini Meltaway cubes {Option #2}, line a loaf pan with parchment paper.

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Pour the liquid in! Let it harden for about 30 minutes as well then chop up into approximately ½ inch cubes.

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They’re done!

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Top with a little more fresh zest for garnish and extra color.

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Either way, enjoy.

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21-DSD Lemon Vanilla Meltaways

Preparation 10 min 2017-06-28T00:10:00+00:00 Serves 12 discs or ~36 ½“ cubes     adjust servings

Ingredients

  • 1/2 cup extra virgin coconut oil, softened
  • 1/2 cup coconut butter, softened
  • zest and juice of one lemon
  • seeds from 1/2 a vanilla bean

Instructions

    Whisk all ingredients together into a spouted cup.

      For Discs:

        Line a mini cupcake pan with 12 parchment paper liners. Pour the mixture evenly into the liners, refrigerate for approximately 30 minutes or until firm, and finish with fresh lemon zest {optional}.

          For Mini Cubes:

            Line a loaf pan with parchment paper. Pour the mixture into the pan, refrigerate for approximately 30 minutes or until firm, and cut into ½“ cubes. Plate with toothpicks and garnish with fresh lemon zest {optional}.

              by

              21-DSD Lemon Vanilla Meltaways| Fed and Fit-SM

                 

              31 Responses to “21-DSD Lemon Vanilla Meltaways”

              1. #
                1
                Chickachefposted November 14, 2013 at 6:11 pm

                These look delicious. Thanks for the recommendation and recipe. If your fiends and family reads your blog, I’d consider printing a retraction about giving Walking Sticks as Christmas presents. They might not invite you to the celebrations! 🙂

                • #
                  fedandfitposted November 14, 2013 at 6:14 pm

                  lol …considered. 😉

              2. #
                2
                keraoreganposted November 14, 2013 at 6:25 pm

                Reblogged this on omBlog and commented:
                I just had to re-blog this because I can not wait to try them myself!
                As you all will know I am pretty obsessed with my Paleo Chocs which I make in little cups like this, and it has led to a bit of an obsession with miniature cupcake cases…. they are so cute and I just always want to find a way to use them for bite sized snacks… well here you go!

                I will let you guys know how they turn out when I get a chance to try them!

                🙂
                K

              3. #
                3
                Jennifer Stokesposted November 15, 2013 at 7:44 pm

                Ooohhh they are SO good, aren’t they!? I’m glad I’m not the only one that loves a chance to use my “baby” whisk. Too funny. 🙂

              4. #
                4
                Reneeposted January 20, 2014 at 3:44 am

                I’ve been making them in a full size muffin pan. Next time it’s the mini one for sure!!!

                • #
                  Cassandraposted February 19, 2014 at 8:21 pm

                  I love the mini ones! Makes them much easier to portion out.

              5. #
                5
                Tammyposted January 28, 2014 at 8:19 pm

                Ooohhhh I absolutely LOVE lemony desserts. I’ll be making these yummy morsels this weekend!

                • #
                  Cassandraposted February 19, 2014 at 8:21 pm

                  I hope you loved them!

              6. #
                6
                GiGi Eatsposted June 11, 2014 at 2:59 am

                Whoa! I love these and I can EAT THEM 🙂

                • #
                  Cassyposted June 17, 2014 at 2:30 pm

                  Haha awesome!

              7. #
                7
                Erinposted September 12, 2014 at 12:07 am

                These look absolutely amazing! Thank you for sharing.
                2 questions:

                1) Would it be alright to add 2 lemons. I, too, am a “sucker” 🙂 for lemons!
                2) I couldn’t see the nutritional information on these. Is that listed somewhere?

                Thanks much!

                • #
                  Cassyposted September 12, 2014 at 2:18 pm

                  Hi Erin! You can absolutely give it a try! I don’t know how well they’ll set up, though. And no, I don’t have any nutrition information for them. I’m sorry!

              8. #
                8
                Allisonposted November 23, 2014 at 11:52 am

                Hi Cassy,

                I love your blog. I love the way you describe how to make all your recipes. These look great! I can’t wait to try these as well as your lemon bars! My Gram used to make excellent lemon bars 🙂 after Thanksgiving your lemon bars are on my list of sweet treats to make. Keep up the great work.

                • #
                  Cassyposted November 24, 2014 at 5:14 pm

                  Hi Allison! Thank you so much for your note! I hope you love the bars and meltaways 🙂

              9. #
                9
                Hollieposted January 19, 2015 at 5:43 am

                These do the trick! I used 1tsp vanilla extract & 2tbsp lemon juice (from a bottle). Turned out great.

              10. #
                10
                Julieposted February 20, 2015 at 3:30 pm

                What would you substitute for the coconut? I’m allergic to any and all forms of coconut, but these look amazing! Any suggestions?

              11. #
                11
                Aliciaposted January 19, 2016 at 4:08 pm

                Making these this morning…Thanks!!! I’m sure they will be fantastic….love coconut, vanilla, and lemon❤️

                • #
                  Kellyposted January 25, 2016 at 4:44 pm

                  Yes, they are so good! Hope you love them!

              12. #
                12
                Eposted April 28, 2016 at 3:33 pm

                Love this recipe! I think we bought the same citrus juicer/zester combo pack off Amazon! Lol

                • #
                  Kellyposted May 20, 2016 at 3:17 pm

                  Haha! So glad you liked it! It is such a refreshing and easy treat.

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