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. J
      JudyL

      Hi there -- just wanted to say thanks for the recipe.

    2. L
      LP

      Thanks - can't wait to try this out!

    3. M
      Marilyn

      Excellent! I was testing a new stuffing recipe for Thanksgiving

    4. M
      Miranda

      This is a beautiful dish!

    5. K
      Kathy

      I work all day every day M-S. On my way home from work, I read this article, got home followed all the instructions they all taste good. Thank you for the recipe!!

    6. S
      Susan

      Love, love, love it.Made it twice now

    7. a
      adam

      What a beautiful recipe you put together for us.

    8. M
      Mark Thoeny

      I love this! So easy to throw together.

    9. K
      Kathy

      This was a really tasty and easy recipe.

    10. c
      chris p

      This was absolutely delicious!!

    11. C
      Christel

      Made this last night and I absolutely love it.

    12. A
      Allison

      What an absolutely wonderful recipe

    13. S
      Sarah

      OUTSTANDING

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