Lemon Cream Meltaway Fudge

These days I'm eating more food and craving more sweets now that training is in full swing for my fifth half-marathon event taking place in October. I will be running this one with my two heartening sisters and my motivating brother-in-law through the resplendent streets of San Francisco, California.

Half marathons are inspiring. The fellow runners are motivating, the crowds and their signs are encouraging and entertaining, the snacks are fantastic, and at the end, I wind up so thrilled and accomplished, with endorphins coursing through my body, that I end up signing up for another and coming back for more.

Like I said, the snacks are exemplary. Through the years we've seen energy chews, protein bars, energy bars, fresh orange slices, and even chocolate squares-talk about motivation.
Lately I've thought of how fantastic it would be to fuel up along the 13.1 mile adventures with delicious, nutrient-dense snacks without added colors, flavors, or preservatives.
I would absolutely love to pack some chocolate covered caramelspeanut butter chocolate bites, or something like these creamy lemon meltaways for a jolt of protein, fiber, fat, and vitamin C during the event.
I have yet to figure out a way to tote these along, they melt rather quickly.

Lemon Cream Meltaway Fudge
makes about 6-12, depending on if you use mini muffin liners or full-size

-1/2 cup + 2 Tablespoons raw cashews, or 1/2 cup cashew butter
-3 Tablespoons coconut oil, melted
-2 Tablespoons pure maple syrup
-1 teaspoon pure vanilla
-juice of 1 large lemon, about 3 Tablespoons
-pinch sea salt

1. Place muffin liners on a flat surface, set aside.
2. Process cashews in food processor for 5 minutes, add remaining ingredients and process until smooth and creamy. Alternatively, if using cashew butter, combine all ingredients in a mixing bowl and mix until smooth and creamy.
3. Spoon into muffin liners and place in freezer. Freeze at least 30 minutes prior to serving. Enjoy!

store in freezer, they melt quickly at room temperature
adapted from this recipe by detoxinista

Mangia! Mangia!