Jacqueline’s Raspberry Lemon Meltaways

This month’s Community Recipe is Jacqueline’s Raspberry Lemon Meltaways.  

Jacqueline’s Raspberry Lemon Meltaways are a zesty and delicious take on a sweet treat. Community Recipes is a recurring feature where I ask a community member to share a vegan recipe with us. 
Jacqueline contributed this recipe to honour the female biblical heroine Rebekah in the Feeding Women of the Bible, Feeding Ourselves cookbook (more on that project later).

teenage girl with brown hair and braces

Biblical Inspiration

Jacqueline’s Raspberry Lemon Meltaways. respond to the biblical story of Rebekah. We see her sons battling one another in a fight for power. The difficult family dynamics are sour, just like the taste of the lemon. This was the inspiration behind Jacqueline’s Raw Raspberry Lemon Meltaways.

Raw dessert pinterest pin

A school student and creative cook

Jacqueline is a student at the Ramaz Middle School in Manhattan. She adores all elements of the culinary world. This led her to create Baked By Jax, a dessert blog and Instagram account. She co-founded the bi-monthly challah bake at school, which successfully sells out of loaves each sale. 

round white dessert balls with pink powder and woman's hand,

Natural ingredients

The recipe contains lemon peel, a natural source of vitamin C and calcium. This healthy take on a meltaway cookie is filled with shredded coconut and coated in freeze-dried raspberries.

A healthy makeover

Meltaways are usually made of butter and confectioners sugar – undeniably tasty and extremely unhealthy. Jacqueline’s Raw Raspberry Lemon Meltaways recipe switches out these usual ingredients for healthier alternatives. Rather than saturated fat in the form of butter, these meltaways are packed with natural, plant-based protein and healthy fat in the form of almond flour and shredded coconut, meaning they will provide longer lasting energy too.

White dessert balls with pink powder

Vibrant and zingy powdered coating

The sweet, melt in your mouth filling of these Raw Raspberry Lemon Meltaways is coated in an eye-catching fuschia powder. The coating is made by blitzing freeze dried raspberries into a fine powder. 

Freeze drying is a process which preserves all the original nutritional content of the fruit. Unlike dehydrating, freeze drying removes all of the water content but leaves all of the taste.

The result is an intensified taste which, in these gives a powerful punch of sour berry. This stunning coating is the perfect contrast to the smooth, cool and sweet nutty centre. 

food collage

Feeding Women of the Bible, Feeding Ourselves Cookbook

Jacqueline’s Raspberry Lemon Meltaways recipe is featured in Feeding Women of the Bible, Feeding Ourselves, a Jewish female community cookbook. If you like this recipe, you will find many many more in the book to enjoy.

Feeding Women of the Bible, Feeding Ourselves cookbook features the short, compelling narratives of 20 female biblical heroines from the Hebrew bible, each paired with two healthy plant-based kosher pareve recipes inspired by the character’s experience.

This is a community cookbook by Jewish Food Hero and is the co-creation of 40 Jewish women. The twenty biblical narratives are contributed by Rabbis, Rabbinical students, Jewish teachers and emerging thought leaders. The forty-one plant-based recipes were developed by professional chefs and home cooks who are elementary school students, and great-grandmothers.

Food Collage

More simple plant-based recipes

Everybody loves Marlene’s gluten-free hamantaschen recipe

I made this dairy-free tapioca pudding as a kosher-for-Passover dessert

This plant-based honey cake is perfect as a Rosh Hashanah cake or cupcakes

Laura; s vegan Kugel recipe is a crowd pleaser.

Leah’s Triple-Almond Biscochos Cookie recipe is gluten free and vegan.

Print
Raw dessert balls and teenage girl baker

Jacqueline’s Raspberry Lemon Meltaways

  • Author: Jacqueline Landy – Baked By Jax
  • Prep Time: 10 minutes
  • Cook Time: N/A
  • Total Time: 12 minutes

Description

Meltaways are usually made of butter and confectioners sugar – undeniably tasty and extremely unhealthy. Jacqueline’s Raw Raspberry Lemon Meltaways recipe switches out these usual ingredients for healthier alternatives. Rather than saturated fat in the form of butter, these meltaways are packed with natural, plant-based protein and healthy fat in the form of almond flour and shredded coconut, meaning they will provide longer lasting energy too. 

 

 


Scale

Ingredients

3⁄4 cup (105 g) freeze-dried raspberries, divided into two
1 cup (100 g) shredded coconut
1 1⁄2 cups (144 g) almond flour
1⁄4 cup (57 g) lemon juice (about two lemons)
1⁄4 cup (85 g) agave
1⁄3 cup (43 g) coconut flour
1 tablespoon lemon zest (about one lemon)
1⁄2 teaspoon salt 


Instructions

 

  1. In a food processor, process 1/2 cup (70 g) of freeze-dried raspberries into a fine powder. Set aside.

  2. Place the shredded coconut in a food processor and blend for 2 minutes. 

  3. Add in the almond flour, coconut flour, agave, lemon juice, lemon zest, and salt; continue blending until a dough forms, another minute or two. 

  4. Stir in the remaining 1/4 cup (35 g) of freeze-dried raspberries. 

  5. Using a cookie scoop or wet hands, roll the dough into a dozen balls and coat each ball in raspberry powder.

  6. Serve chilled. Store in the refrigerator for up to a week. 




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