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. N
      Natalie

      I made this for a party this weekend and it was a great hit!

    2. k
      kookie in London

      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!

    3. R
      Rachael Pehota

      This website has been my go-to for weekly meal planning the past couple of years

    4. K
      Kathy

      Thank you for this recipe.

    5. S
      Spec-K

      LOVE IT! now my go to recipe.

    6. L
      Lindsey

      I will be making this again! Thanks for sharing.

    7. S
      Sarah

      Wow – I tried this recipe tonight & was impressed!

    8. M
      Marilyn

      OMG. Thank you for this recipe, it is wonderful!

    9. c
      colin

      These were delicious! Will definitely make again…

    10. D
      Diana

      Great option to make and take to lunch.

    11. T
      Tina

      Unfortunately it is not in my taste.I do not recommend it.

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