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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


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. 



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 



  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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