21-DSD Lemon Vanilla Meltaways - Fed & Fit (2025)

These 21-DSD Lemon Vanilla Meltaways feature lemon, Coconut Butter, and vanilla bean to create a delicious and sugar-free fudge-like treat.

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 Reese’s Bar Austin stashed at the back of the fridge. Like I wouldn’t find it. Please. I’ve got a 6^th sense for stuff like that. Then I drink a big glass of water and realize that I was just thirsty. Extremely 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 21-DSD Lemon Vanilla Meltaways with you.

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.

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 21-DSD Lemon Vanilla Meltaways in your life.

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.

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!

Let’s make us some Meltaways. 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.

You want it smooth like this!

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.

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.

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

Add ½ cup to the coconut oil.

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

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

Throw that zest into the jar!

Cut your naked lemon in half. And squeeze every last bit of its sour goodness into the jar.

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.

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.

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

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).

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

There are your seeds!

Add them to the jar of lemon coconutness.

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.

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

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

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

To make the mini Meltaway cubes (Option #2), line a loaf pan with parchment paper. Pour the liquid in! Let it harden for about 30 minutes as well then chop up into approximately ½ inch cubes.

They’re done!

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

Or, for the smaller portions, plate, poke with toothpicks, and sprinkle with zest. Festive!

Either way, I hope you enjoy these 21-DSD Lemon Vanilla Meltaways as much as I did!