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

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

    2. E

      This was a really tasty and easy recipe.

    3. L

      This is a great recipe. I just made it and will make it again soon.

    4. J

      Perfect and simple to make. My husband loved it!

    5. T

      I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!

    6. B

      LOVE IT! now my go to recipe.

    7. d

      I cannot thank you enough for this beautiful recipe!!!!

    8. R

      I've already made this twice now, it's so easy to improvise!

    9. L

      the flavors were all very delicious.

    10. r

      Made this today for my family - they loved it!

    11. P

      Thanks for the beautiful recipes!

    12. C

      I admittedly made a few changes, but I think the concept is the same and made it so good.

    13. L

      This is a GREAT recipe.

    14. Y

      It's very tasty and very easy to cook,

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