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Yum Pinch - Lemon Macadamia Nut Cakes

Lemon Macadamia Nut Cakes

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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
14 ounces cashew nuts, soaked
1 lemon, juiced & zested
1/2 cup maple syrup
3/4 cup coconut oil, melted
1 teaspoon vanilla
10 1/2 ounces blueberries

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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