Meltaways are defined as elegant, texturous “candies” with a crunchy out shell and a creamy, melty core.
Well, these babies are not candies, but they ARE elegant, full of texture, sweet, tangy, and oh so creamy both inside and out! If you don’t keep them refrigerated, they may just “melt away.”
When refrigerated, the centers have a firm, fudgy texture, and when served at room temperature they are softer, almost like a mousse.

And, they are simply composed of cashew butter, butter (vegan, if you choose), fresh lemon, and powdered sugar – with white chocolate chips. SO easy. NO bake. Dreamy, creamy, cashew cookies:

Lemon Cashew Butter White Chocolate Meltaway Cookies.

Lemon Cashew Butter White Chocolate Meltaway Cookies

16 oz. (2 cups) unsweetened cashew butter
1 cup butter, room temperature
juice and zest of 1 fresh lemon
1/4 tsp. sea salt
2 cups powdered sugar
1 1/2 cups white chocolate chips

Cream together the cashew butter and butter until smooth.
Beat in the lemon juice and zest, as well as the salt.

Gradually add in the powdered sugar, 1/2 cup at a time, mixing until smooth.

Fold in the white chocolate chips.

Chill the dough for 60 minutes.

Form into 1″ balls and place on a parchment lined cookie sheet. Flatten (if desired) with the back of a parchment lined glass.

Chill again for several hours, until firm.

Store in the fridge – as these babies will melt away without a little “chill.”