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. M
      Marisa

      This is a GREAT recipe.

    2. P
      Phyllis

      This was absolutely delicious!!

    3. A
      Audrey

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

    4. R
      Regina

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

    5. A
      Allison

      Wow – I tried this recipe tonight & was impressed!

    6. R
      Ryan

      I loved it,I made it for a very dear friend and she was impressed

    7. C
      Christel

      I will be trying it

    8. P
      Phyllis

      I made this dish for dinner tonight and it was excellent.

    9. J
      Jamie

      This was simple and delicious

    10. B
      Becky

      This recipe is amazing!

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