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By Katja Heino 49 Comments
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Melt in Your Mouth Mini Lemon Cups

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MeltinYourMouthMiniLemonCups savorylotus.com

I love mini desserts.  They are cute.  They are fun.  And they are the perfect little treat when I want a little sweetness in my life. 

When I was studying Ayurveda, we learned about the 6 tastes by which all foods can be categorized: Sweet, Sour, Salty, Bitter, Pungent, and Astringent.  It is recommended that we include all 6 tastes into every meal as each  taste feeds our mind, body, senses, and spirit in its own unique way. From a modern nutritional perspective, the 6 Tastes satisfy each of the major dietary building blocks. Sweet foods, for example, are rich in fats, proteins, carbohydrates, and water, whereas Bitter and Astringent foods are high in vitamins and minerals.  I love this.  Instead of counting calories or measuring carbs and protein, you create a meal based on  taste and flavor (and that’s assuming that you are eating a wholesome, real food diet, of course!!!)

What I also learned through Ayurveda is that sweet flavor is good for you, especially if you are a certain constitution or dosha.  It balances  and pacifies.  It helps nourish and build vital body tissues, soothes mucous membranes and  is beneficial for the skin.  Learning this really gave me permission to not be so against sweets in my life.  I realized how what we eat translates energetically into our lives.  A little sweet flavor can bring a little sweetness in.  And the opposite is true.  Too much rigidity around avoiding sweets can create rigidity and unhappiness in your life.

Now, I am not talking about pigging out on refined sugars.  Raw honey, pure maple syrup, dates, and coconut sugar are all natural sweeteners that can be used to make amazing treats.  Unlike refined sugars, they are still full of nutrients and minerals that are all part of a healthy diet.  And in moderation, of course. Read more about why natural sweets are an important part of a healthy diet  HERE

So, go ahead and eat some sweets today.  Enjoy EVERY little bite.  It’s really OK.  It may even be good for you.

 This is what I made this week.  I adapted the recipe from my Pomegranate Cashew Bites.  I made them in a mini muffin pan with unbleached paper liners.  Super easy with little clean up.

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I taught a gluten-free dessert workshop at a benefit for Spiral Food Cooperative, our local food co-op. I made these, along with my Grain-free Almond Chocolate Chip Cookies. They are easy to make. They have just the right amount of sweetness and lemony zest.   They are gluten and grain-free, dairy-free, and are sweetened with a little bit of honey.  And they really do melt in your mouth.

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Melt in Your Mouth Mini Lemon Cups

★★★★★ 5 from 5 reviews
  • Author: Katja from Savory Lotus
  • Yield: 24 mini cups 1x
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Ingredients

Scale

Crust

  • 3/4 cup raw pecans, walnuts, or almonds (or any combo of the 3)
  • 1/2 cup shredded coconut, unsweetened (like this)
  • 8 dates, pitted
  • 2 pinches of celtic sea salt (I use THIS one)

Lemon Filling

  • 1 cup cashew butter (like this)
  • 1/2 cup coconut oil (like this), melted
  • 1/2 cup fresh lemon juice
  • 3 TBS RAW honey (like this)
  • 1/2 tsp vanilla extract
  • 2 pinches of celtic sea salt salt
  • lemon zest for garnish

Instructions

  1. Line 2 mini muffin tins with mini paper liners OR place 24 doubled up liners (2 on top of each other for stability) onto a baking sheet

To make crust:

  1. Place all crust ingredients into food processor and process until broken down into coarse flour consistency
  2. Spoon 1and 1/2 tsp of crust mixture into each mini muffin liner and press firmly down with your thumb to create a solid crust
  3. Place into freezer for 10 minutes

To make filling:

  1. In medium bowl, stir cashew butter and melted coconut oil until completely combined
  2. Add rest of ingredients and mix until creamy smooth
  3. Remove crust-filled liners from freezer and spoon 1 TBS of lemon mixture into each one
  4. Garnish with lemon zest and place back into freezer for at least one hour (you want them to set completely before serving)
  5. Store in fridge and serve cold as these tasty morsels get pretty soft at room temperature

Notes

For better digestion of raw nuts, I use soaked and dehydrated nuts for this recipe.

Did you make this recipe?

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Melt in Your Mouth Mini Lemon Cup (grain and dairy free) - savorylotus.com

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Filed Under: Desserts Tagged With: gluten free, grain-free baking, Paleo, paleo desserts

Reader Interactions

Comments

  1. Adrienne @ Whole New Mom says

    May 1, 2013 at 3:48 am

    These look wonderful! Thanks for linking up to our blog hop at Allergy Free Wed!

    Reply
  2. sabrina says

    May 1, 2013 at 6:40 pm

    Do you think maple syrup would be a good sub for the honey? My son has a senstivity to honey. Thanks

    Reply
    • Katja says

      May 2, 2013 at 4:57 am

      I use honey and maple syrup interchangeably in my recipes. Never had a problem with it. I haven’t tried it with these, but I would bet that it would be just as yummy. Let me know if you try it.

      Reply
  3. Georgiaberry/Sunshine for Dinner says

    May 2, 2013 at 12:58 pm

    This is making my mouth water!

    Reply
  4. Jaime says

    May 7, 2013 at 11:25 pm

    These sound absolutely delicious!!!

    Reply
  5. Heather @Gluten-Free Cat says

    May 8, 2013 at 11:34 am

    Oh, Katja, these look incredible. Such a beautiful picture. Thanks so much for sharing such a wonderful creation at Raw Foods Thursdays.

    ★★★★★

    Reply
  6. V Hamilton says

    May 9, 2013 at 12:49 pm

    Hello,

    These look amazing. Is there a substitute for cashew butter that I could use? Thanks.

    V Hamilton

    Reply
    • Katja says

      May 9, 2013 at 11:52 pm

      The cashew butter is what gives these such a great flavor and consistency. Do you mean a nut-free substitute? Macadamia nut butter would probably be awesome too. You could even make that at home. Let me know if you try it… 🙂

      Reply
  7. Cindy (Vegetarian Mamma) says

    May 9, 2013 at 8:19 pm

    These are so beautiful and look SO refreshing! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Hope that your week is fantastic!

    Cindy from vegetarianmamma.com

    Reply
  8. Karen N says

    May 11, 2013 at 2:32 pm

    My husband loves anything lemon so I can’t wait to try these. Can you tell me about cashew butter…do you make it yourself or purchase it?

    Thanks,
    Karen N

    Reply
    • Katja says

      May 13, 2013 at 4:47 am

      I buy it from our local health food store where they grind their own. I saw it at whole Foods as well. It’s easy to make in the food processor though. I hope you enjoy them. Let me know what your hubby thinks. 🙂

      Reply
  9. Miz Helen says

    May 11, 2013 at 3:49 pm

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a very special Mothers Day weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

    ★★★★★

    Reply
  10. [email protected] says

    May 15, 2013 at 11:59 pm

    I stopped by looking for a melt-in-your-mouth recipe for lemon cups, and I definitely got that. However, I am even MORE interested in learning what an astringent food is according to Ayurveda. Off to consult Google!

    Reply
    • Katja says

      May 16, 2013 at 9:15 pm

      Heather,
      I love Ayurveda because it is such a connected way of looking at the world. We learn to look to nature as a guide to what is happening inside of us. Thanks for coming by…..

      Reply
  11. Trishie says

    May 17, 2013 at 2:12 pm

    This looks fantastic! I made some lemon energy drops with coconut butter. The crust for this would be perfect. I have to try these though! Thanks for sharing!

    ★★★★★

    Reply
  12. Sara says

    May 31, 2013 at 2:00 pm

    I made these this morning but used a blend of nut flours instead of processing whole nuts. Was out of cashew butter, so used some homemade almond butter. I added a bit of lime juice too. Amazed that the citrus overpowers the nuts. Delightful, simple treats.. I think these would be great crumbled into frozen yogurt, ice cream or even yogurt.

    ★★★★★

    Reply
    • Katja says

      May 31, 2013 at 7:18 pm

      Yay! Glad you liked them. I love hearing how people adapt my recipes. Thnaks so much for your feedback. 🙂

      Reply
  13. Maura says

    July 8, 2013 at 8:10 pm

    Katja, these mini lemon cups are absolutely delicious. I am eager to try this as a pie. Thank you for sharing this recipe!

    Reply
    • Katja says

      July 9, 2013 at 2:07 pm

      I am so glad that you liked them. They are my sweetie’s favorite. Please let me know if you make a pie and how it turns out. Thanks for stopping by.

      Reply
  14. melissa @ my whole food life says

    July 17, 2013 at 2:13 pm

    OMG I am so making this! It looks delish! I make an almond coconut fudge that has a melt in your mouth feel. Thanks for the recipe!

    Reply
  15. Laureen Fox says

    July 23, 2013 at 7:41 pm

    Made these today. What a delightful no-bake treat! Thanks for sharing the recipe 🙂

    Reply
    • Katja says

      July 24, 2013 at 8:28 am

      Yay! I’m glad that you liked them. These are my sweetie’s favorite…..

      Reply
  16. hailey says

    October 16, 2013 at 8:49 pm

    Where are you studying?

    Reply
    • Katja says

      October 16, 2013 at 10:57 pm

      I studied Ayurveda at the Dhyana Center in Sebastopol, California. 🙂

      Reply
  17. Sarah says

    October 21, 2013 at 6:23 pm

    I made these tonight! Substituted almond meal for the coconut (not a big fan of coconut) and used almond butter instead of cashew butter (because that is what I had in the house). So yummy! Even all three kids approved! Going to leave them in the freezer, they taste great frozen. Thanks for the recipe!

    Reply
    • Katja says

      October 21, 2013 at 7:05 pm

      That sounds really good. I bet the almond meal was tasty. Thanks for the feedback and the substitution ideas. And yes, I eat these frozen as well. 🙂

      Reply
  18. nancy sloan says

    November 29, 2013 at 2:48 pm

    My daughter made these for me as I am gluten and dairy sensitive. These are amazing! I call them Lemon Bombs… so good! I am making them for our derm office Christmas party!

    ★★★★★

    Reply
    • Katja says

      November 30, 2013 at 12:49 pm

      Yay! so glad you liked them. They are definitely my sweetie’s fav too. 🙂

      Reply
  19. Stacey says

    February 23, 2014 at 11:37 am

    These look so delish!! Thanks for sharing the link! 🙂 love your recipes!!

    Reply
  20. tines says

    February 28, 2014 at 8:16 pm

    what can I replace the dates with or can I just omit it altogether?

    Reply
    • Katja says

      March 1, 2014 at 8:02 am

      The dates hold the crust together. You could substitute shredded coconut instead if you like. It will have a different texture but will hold together nicely. Let me know if you try it! Thanks for coming by 🙂

      Reply
  21. Jessica says

    April 19, 2014 at 11:12 am

    Hi, I am making your lemon bites, and i forgot dates at the store…. any chance I could prunes or raisins…. I don’t want to run out AGAIN as I already ran around looking for cashew butter, lol…

    Reply
  22. Jessica says

    April 19, 2014 at 12:57 pm

    Ok, never mind about the dates, I saw a previous comment to use more coconut…. I did that.. works great…. the flavor is nice, but mine are a lot darker than yours…. wonder why? I’m very excited to have learned a new way to make crust, thank you!!

    Reply
    • Katja says

      April 19, 2014 at 8:16 pm

      I’m glad that you like the coconut crust. I do too. Your lemon cups may be darker because cashew butter can vary in color. Thanks for the feedback!

      Reply

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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👩‍🌾🪴👩‍🌾 celebrated ONE year of 👩‍🌾🪴👩‍🌾 celebrated ONE year of living in the mountains of NC by starting the process of putting down more roots • we made the HUGE leap from CA to NC last year and have been creating a new life with new businesses, new school, new friends, more time with family, some lonely days, missing community, lots of challenges + things to adjust to • asheville has been good to us in many ways • it’s incredibly beautiful with so much flowing water • grateful to be in such a lush, nature-filled place 

👩‍🌾🪴👩‍🌾 we are ready to settle into the land here a bit more • we’ve already planted 15 fruit trees and lots of berries • this weekend we started assembling the 8 garden beds we got from @vego_garden • looking forward to filling them with living soil to grow high vibe food 🥬🥦🥒🍅🫐 • we chose these non-toxic metal beds instead of wood hoping they will last longer • they seems super sturdy + we love the look • but holy hardware... lots of nuts + bolts 😆

👩‍🌾🪴👩‍🌾 here’s to deeper roots + growing more food with @alexeibcreative and our little human • looking forward to sharing more as we create a living food forest in our yard 🥦🥒🥬🍏🍐🍎🍉🫐🧅🥕🍠
👩‍🍳why i make my own crackers: bc most cra 👩‍🍳why i make my own crackers: bc most crackers are loaded with inflammatory seed oils (canola, sunflower, safflower, soy, etc) • these SAVORY SEED CRACKERS are made with just a few simple ingredients • so easy to make • gluten free, nut free, grain free  and vegan-friendly • they have just the right amount of crispy saltiness, which is why we eat crackers, isn’t it?

INGREDIENTS

* 1 cup sunflower seeds -preferably soaked and dehydrated (activated)
* 1/2 cup pumpkin seeds – preferably soaked and dehydrated (activated)
* 1/2 cup sesame seeds 
* 2 tbsp nutritional yeast 
* 3 tbsp melted ghee or coconut oil
* 2 tbsp coconut aminos OR gluten free tamari 
* OPTIONAL: coarse sea salt (or regular salt) for sprinkling 

INSTRUCTIONS
1. Preheat oven to 300’F.
2. Place sunflower and pumpkin seeds into food processor and process until you get a coarse flour-like consistency (about a minute or so).
3. Add remaining ingredients and pulse until well combined and mixture sticks together and begins to form a ball.
4. Press mixture into a firm ball and press down onto a surface lined with parchment paper.  Cover with a second piece of parchment paper and roll out to 1/4 inch (or thinner) depending on how thick you want your crackers.
5. Lift parchment paper and place onto large baking sheet. Score into desired sized crackers with sharp knife or pizza cutter. Sprinkle with coarse sea salt or regular salt, if desired. 
6. Bake for 18-22 minutes until desired crispiness. Use the sharp end of a spatula to separate crackers. Allow to cool completely before storing in air-tight glass jar. (If you like them EXTRA crispy, pop them back in the oven for a minute or 2 after you separate them.)
🧘🏽‍♀️ how are you investing in yoursel 🧘🏽‍♀️ how are you investing in yourself? • what are you doing DAILY to build your wellness bank, to create abundance, to fuel + nourish your body, to make yourself more resilient, to create peace in your mind? 

🧘🏽‍♀️ it’s the small daily habits that build a BIG healthy life • only you can show up for yourself this way • resist making excuses • lean into consistency • remember that you, just like plants + toddlers , thrive on rhythm + routine • pour into yourself just a little bit every day 💗
🌊🙏🌊 sunday church • have a sweet day, y 🌊🙏🌊 sunday church • have a sweet day, you beautiful humans 💗
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