Lemon Macadamia Nut Cakes

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INGREDIENTS:

  • Dough:
  • 14 ounces almonds
  • 2 tablespoons coconut flakes
  • 7 ounces dates
  • 2 ounces cranberries, dried
  • 1 teaspoon vanilla
  • 6 tablespoons coconut oil
  • 1 pinch of salt
  • Filling:
  • 14 ounces cashew nuts, soaked
  • 1 lemon, juiced & zested
  • 1/2 cup maple syrup
  • 3/4 cup coconut oil, melted
  • 1 teaspoon vanilla
  • Salt
  • 10 1/2 ounces blueberries


    • METHOD:

    Add all dough ingredients to a blender and crush until resembles course sand.
    Press into the bottom of 2 springform pans.
    Let cool.

    Combine all the filling ingredients in a blender and sweeten if needed.
    Divide between the 2 springform pans.
    Place in the freezer for 1 hour, then in the refrigerator for another hour.

    Garnish with blueberries and enjoy!

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    COMMENTS / REVIEWS

    1. L
      Lydia

      Made this for a gathering last night. Everyone raved and asked for the recipe. I was almost embarrassed by how easy it it. Spectacular dish!

    2. H
      Heidi A

      I loved this. I don't have words to explain how delicious and amazing this dish is.

    3. M
      Marilyn

      What a beautiful recipe you put together for us.

    4. m
      mantha

      Love it! Simple yet delicious. Thank you.

    5. T
      Tami

      This is a beautiful dish!

    6. C
      Cajun

      This was simple and delicious

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