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
      LP

      This looks like an easy recipe and healthy, too.

    2. V
      Valerie

      You are a culinary genius! We loved the recipe.

    3. M
      Madeline

      I love making this!

    4. R
      Rachael Pehota

      This is delicious and easy!

    5. A
      Audrey

      Loved this recipe! Simple and delicious.

    6. d
      dessinateur

      I made these for thanksgiving, people said they were good.

    7. s
      susan briscoe

      Great Dish! Have been making this for years and it never fails to all get eaten up.

    8. D
      DD Can Cook

      Looking forward to making this tonight

    9. J
      Jenn

      Thanks for the beautiful recipes!

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